Spring Is Here!

It’s the first day of spring, so crack open a window, break out those transitional sweaters and get ready to cook with all the green vegetables your heart desires. Vibrant cooking appears to be top of mind for NYT Cooking readers, as Yasmin Fahr’s salmon and couscous salad with cucumber-feta dressing (above), Melissa Clark’s roasted asparagus with crispy leeks and capers and Kay Chun’s saag paneer were some of our most popular recipes this week. But if temperatures are still low where you are, you’ll find comfort in this popular one-pot pasta with ricotta and lemon from Ali Slagle or this cheesy baked polenta in tomato sauce from Yotam Ottolenghi.