It's the season of graduation parties, bridal showers, and flirty spring flings, and what better way to celebrate together than with a leisurely brunch? Our favorite brunch recipes on The Kitchn have a little something for everyone: for those craving sweetness, lemon brioche French toast, or perhaps monkey bread with a gooey bourbon crème anglaise dipping sauce. For savory satisfaction, sweet potato hash or an spicy, eggy breakfast pizza. Either way, they're all delicious and crowd-friendly. Add a spring bouquet and a few brunch cocktails, and you've got yourself a party, albeit a refined, warm, and welcoming one. More

Now I'm not at all usually one for fussy food tips. But when you're dealing with delicate spring vegetables like chive blossoms, super thin radish slices, and delicate lettuces, care must be taken in dressing your salads. More

Around this time of year, slow cooker recipes start to diminish as more and more folks turn to cooking meals using fresh vegetables and barbecuing outdoors. But slow cookers can have it both ways. They are handy for hearty stews in the fall and winter, but can turn out surprisingly light fare in the spring and summer months. More

According to the American Diabetes Association, 25.8 million people in the United States have diabetes, and 79 million people are considered prediabetic. With those staggering numbers, it's no wonder many cooks are in search of healthy meal ideas for those living with diabetes. Registered dietitian and certified diabetes educator Angela Ginn gave us some tips for satisfying, diabetic-friendly meals, as well as her recipe for tasty tri-color lentil soup. More

This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto. More

I developed this recipe specifically for those times when I'm dining solo. It's not that it can't be expanded to feed two or more, but I like the fact that it is my special, alone-time treat. It is truly one of my favorite meals: good, basic, hearty eating that fills me up and makes me ready for whatever life is throwing my way. It's suitable for breakfast, lunch, or dinner. I am very happy to share it with you today. More

Spring means more fresh vegetables and more dinner salads. It means chopped veggies and dip in the afternoon and whisking up olive oil and vinegar in the evening. But so many salad dressing recipes make just enough for one meal, so what's a salad-loving DIY dressing fan to do? Here are some ideas for make-ahead salad dressings. More

Beets shouldn't be relegated to cold salads or simple roasted vegetable medleys. There are so many wonderful ways to use beets that span each meal of the day, so when readers asked for some new beet recipes that weren't your standard simple beet salads, we jumped at the chance to offer a few of our favorites. More

When I read the headline to Ruth Reichl's piece on Gilt Taste earlier this week, I chuckled: How to Make a Better Peanut Butter and Jelly Sandwich. What could there possibly be to learn that we don't know already? More

This time of year, I have pie on my mind. Spring fruits are starting to grace the farmers market and I love turning my weekly purchases into crisps or crumbles. But let us not forget about savory pies and cobblers. More