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A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.

Learned from my mom, this simple scallion oil transforms a dish.

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.