With its vibrant palette of turmeric-bright yellow, greens from spring onion and sugar snap peas, and vivid whites from mie noodles and mung bean sprouts, a Thai curry soup is both a visual and ...

If you’d like to bulk them up, add a protein like a jammy egg, a sautéed piece of fish, or whatever else appeals to you.

One of the most exciting aspects of cooking in the spring is that its bountiful produce doesn’t require much work to taste ...

Even among the green vegetable-averse, snap peas aren’t typically a hard sell. They’re sweet and crunchy, delightful raw, briefly blanched or quickly stir-fried. If you can get them fresh and local at ...

In a saucepan, bring stock to a simmer. Remove from heat. In a heavy-bottomed saucepan or Dutch oven over medium-low heat, warm oil and butter. Add shallots and sauté until translucent and soft, about ...

Say goodbye to winter and put a spring in your step with green vegetables. I'm not talking about the obvious choices of lettuce, spinach, collards, kale and other greens. I'm thinking of fresh ...

When you want to celebrate spring with something other than strawberries and rhubarb, turn to this recipe that showcases the season’s other celebrity couple, peas and mint. Sugar snap peas add some ...

This Thai Basil Coconut Noodles recipe is a warm hug in a bowl—creamy, fragrant, and packed with fresh vegetables and herbs. It’s a plant-forward twist on classic Thai flavors, featuring rice noodles ...

Creamy risottos, earthy frittatas, and salad upon salad, these spring recipes are more than just side dishes. Here you'll ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...