The Essence of Spring

Make an herby salad, a bright pasta or a fresh one-pan meal to conjure flavors of the season.

View in Browser Add nytdirect@nytimes.com to your address book. David Malosh for The New York Times. Food Stylist: Simon Andrews. Saturday, April 10, 2021 The Essence of Spring Looking for a bright and zesty dish that conjures the essence of spring? This herby, crunchy salad with egg and walnuts from David Tanis (above) fits the bill, and it was our most popular recipe of the week. Kay Chun’s pasta Bolognese with lamb and peas is equally springy, as are Melissa Clark’s one-pan pork chops with feta, snap peas and mint. Or try your hand at some classic French baking: David Tanis’s baba au rhum and Claire Saffitz’s croissants caught New York Times Cooking readers’ attention.   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich Our 10 Most Popular Recipes Right Now ADVERTISEMENT   Johnny Miller for The New York Times. Food Stylist: Laurie Ellen Pellicano. Croissants 24 hours, largely unattended, 8 croissants   David Malosh for The New York Times. Food Stylist: Simon Andrews. Herbed Spring Salad With Egg and Walnuts 20 minutes, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Pierre Thiam's Chicken Yassa 1 hour, plus marinating, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. Spring Pasta Bolognese With Lamb and Peas 45 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018