I love a good classic panzanella—stale bread tossed with fresh ripe tomatoes, olive oil, and perhaps some basil and vinegar. That is, I love it during tomato season when I have access to completely fresh-off-the-vine, summer-ripe tomatoes. Any other time of the year, panzanella can go over to the corner and suck it. There are, thankfully, other things available this time of year that can be used to riff on the same concept. Asparagus comes to mind. More

This is an ultra-quick recipe that's roughly based off of pasta cacio e pepe—the Roman dish of pasta tossed with Pecorino Romano and lots of black pepper. It's a late night, quick fill'er up specialty popular amongst the tight-jeaned Euro club crowd and the old folks alike. A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara, if you will. More

I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em. More

Now's the time of year that asparagus is at its absolute sweet and tender best around here, so I've decided to make a whole week out of it. Welcome to Asparagus Week! Each day this week you'll find a new asparagus recipe here that'll hopefully demonstrate the crazy versatility of spring's finest produce. The key to truly fantastic asparagus soup is the same as the key to truly fantastic grilled asparagus or braised asparagus or blanched asparagus or sauteed asparagus: start with truly fantastic asparagus. More

Spring is here, and with spring comes lovely fresh vegetables. There are many vegetables that can be happily folded into an omelet, but the size and shape of asparagus make them particularly ideal. Cooking the asparagus quickly in the same pan that you'll use to cook the omelet cuts down on dishes, so you can spend more time outside enjoying the spring weather! More

Asparagus, eggs, and prosciutto are the unofficial holy trinity of springtime cooking. And since these three are so well matched, figuring out how to prepare them isn't much of a issue. You could grill the asparagus, wrap it in prosciutto, and top it off with a poached egg, or throw these three guys in an frittata or a quiche. But if you really want to do right by your asparagus, eggs, and prosciutto, you'll want to give April Bloomfield's Asparagus with Parmesan Pudding and Prosciutto a go. More

It's spring in New York, and we're all about asparagus. Fat, thick and sweet or slender and tender, there's no better time of year to get it than right now. In this simple, one-skillet warm salad, pancetta is cooked until crisp, then the asparagus is sautéed in the rendered fat along with leeks (luckily, spring is when leeks are at their sweetest and tenderest as well), citrus zest, toasted pine nuts, and parsley. It's a dish that comes together in just a few minutes, yet is packed with flavor—one of the greatest things about the season. More

Here's a game: go up to any chefs and ask them what their favorite season of the year is. Chances are "Spring. Right now," is the answer. Why is that? Well, they might get all poetic and claim that it's because of what spring represents—those first shoots of tender life that burst forth through the ground after the long, cold winter and all that. But here's the truth: Chefs love spring because it makes their job easier. More

Spring is here and with it comes many stalks of wonderfully green asparagus, and while we love them simply steamed, drowned with hollandaise, or topped off with a wobbly poached egg, we're thinking this Asparagus Kerabu from Zak Pelaccio's Eat with Your Hands might just be our new asparagus go-to for the season. More

Spring is one of the easiest times of the year for entertaining. Its flavors are so bright and fresh after the root vegetable-based fare of winter that really, all you need to do is find a good source of vegetables (like a farmer's market) and treat the vegetables as simply as possible. Roast chicken is the centerpiece of this dinner, and it gets roasted with asparagus and spring leeks. A simple salad and a five-minute-start-to-finish dessert seal the deal. More