This vegetarian dish can be eaten as a snack, appetizer, or light meal. (registration required)

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Light yet satisfying, this pasta is finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté.

Tonkatsu—deep-fried breaded pork—is a European-inspired dish that evolved during the late 19th century in Japan.

Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....

The gooey glaze on these chicken breasts evokes the festive flavor of dark, fruity sangria (without any resulting headache).

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.