4,328 spring recipes

Great ribs, sticky, succulent and totally David Chang or Momofuko fame.

Slow-roasted beef tenderloin paired with wine-simmered mushrooms and zesty Texas Caviar made with black-eyed peas, cilantro and picante sauce. A Lone Star showstopper that feeds a crowd.

Crispy pan-fried tuna cakes drizzled with a tangy ginger-yogurt sauce and topped with fresh papaya-lime salsa. A light, tropical spin on seafood cakes ready in 40 minutes.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Chicken pasta salad with fusilli, steamed zucchini, tomatoes, Greek olives, and pine nuts, all tossed in a garlicky basil vinaigrette. A bright, hearty summer dish ready in 30 minutes.

Crispy battered chicken deep-fried and tossed with bell peppers, carrots, and lychees in a homemade sweet-and-sour sauce. The real-deal Chinese restaurant version, made from scratch.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.

Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.

Authentic hot and sour soup with shredded pork, wood ear mushrooms, seaweed, and bean curd in a tangy black-pepper-and-vinegar broth. The Sichuan-style takeout classic, made from scratch.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

General Tso's chicken double-fried until shatter-crisp, then tossed in a glossy soy and rice wine sauce with dried chilies, ginger, and scallions. The takeout favorite, made better at home.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Chinese dried and button mushrooms stuffed with seasoned pork shoulder filling, steamed and served with plum sauce and hot mustard dipping sauces. A classic dim sum appetizer with rich umami flavor.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.