Name: Braised Spring Legumes
Yield: Makes 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 cup chopped scallions (white and tender parts; about 6 scallions); 1/2 cup chopped onions; 2 1/2 pounds fresh peas in the pod, shelled; 1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled; 1 cup finely diced zucchini; 1/2 teaspoon peperoncino (crushed red pepper); Salt; 2 cups thinly shredded romaine leaves; 1 tablespoon finely shredded fresh mint leaves

Image may contain Cutlery Fork Pottery and Saucer

Photo by Chelsea Kyle

Scaffata

This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.