FOOD52 RECIPES

GET FRESH

It's the easiest time of the year to eat vibrantly, since all that sudden color at the market means flavors are at their peak. Here are some of our favorite ways to fit all that goodness into breakfast, lunch, dinner, even cake—let's start with spring panzanella and a poached egg, shall we?

EAT THE RAINBOW

Nigel Slater's Extremely Moist Chocolate-Beet Cake Ignacio Mattos’s Grilled Favas The Three-Ingredient Lunch Superhero

Make This Salad Before Spring's Golden Hour Fades How to Make a Healthy Portable Breakfast Grilled Chicken Sandwich with Radish Pickles + Greens