These fresh spring rolls with rice noodles are one of my favorite quick dinners. They’re light, fresh, and easy to make at home, with coconut chicken, sweet mango, and crisp veggies in every bite.

Spring is officially here, and as the weather warms and everything thaws, I find that my diet shifts as well. I’m not craving the heartier meals of wintertime; I want something lighter and zestier!

Heat sesame oil in a heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and onion to skillet and sauté for 3 minutes. Remove from heat. Cool. Stir in bean ...

Forget the love angle on spring. This is the season when a cook’s thoughts turn to entertaining. Right now there is no end of excuses to feed friends and family, whether for Mother’s Day or graduation ...

Fast and fun recipes for any resolution. By The New York Times Cooking Tanya Sichynsky — a senior staff editor you might know from The Veggie — has written a friendly “start here” guide for common ...

Fresh and easy to make, recreate these spring rolls even better than in Asia! Filled with chicken and shrimp, they will ...

Spring is all about light, flavorful meals, but sometimes you want something a little heartier than a salad. These spring-inspired dishes all start with a versatile favorite: chicken. Paired with ...

You might know this delicious deep-fried snack as spring rolls, but in Indonesia we call them lumpia. It's a tradition in my family to make these golden, crispy and moreish snacks for special ...