These delicate little half-moon stuffed pasta bundles (virtually the same as ravioli but for its name and shape) are fun to make and perfect for a light springtime meal or first course. (Photo: Karsten Moran for The New York Times)

These delicate little half-moon stuffed pasta bundles (virtually the same as ravioli but for its name and shape) are fun to make and perfect for a light springtime meal or first course. (Photo: Karsten Moran for The New York Times)

To-Go Baked Oatmeal with your favorite toppings.  The perfect, healthy, grab-&-go breakfast!

To-Go Baked Oatmeal

Fennel bulb, marinated in sherry vinegar and olive oil, is seasoned with fennel seeds. (Photo: Sasha Maslov for The New York Times)

Tiny Titans: Mr. Donahue’s and Ruffian Wine Bar

Fennel bulb, marinated in sherry vinegar and olive oil, is seasoned with fennel seeds. (Photo: Sasha Maslov for The New York Times)

While rhubarb stalks are edible raw (though not the leaves, which are toxic), they blossom when cooked with just enough sugar to temper their tartness. (Photo: Andrew Scrivani for The New York Times)

Tart Rhubarb Shines on Shortcakes

While rhubarb stalks are edible raw (though not the leaves, which are toxic), they blossom when cooked with just enough sugar to temper their tartness. (Photo: Andrew Scrivani for The New York Times)

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers, the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don’t skip the goat cheese, which tamps down the sweetness and adds a mild earthiness. (Photo: Andrew Scrivani for The New York Times)

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers, the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don’t skip the goat cheese, which tamps down the sweetness and adds a mild earthiness. (Photo: Andrew Scrivani for The New York Times)

A fiery jalapeño and ginger spiked yogurt marinade give life to this tandoori chicken from Melissa Clark. (Photo:  Michael Kraus for The New York Times)

A fiery jalapeño and ginger spiked yogurt marinade give life to this tandoori chicken from Melissa Clark. (Photo: Michael Kraus for The New York Times)

Strawberries, summer's signature fruit, are just coming into season, and we can't wait to cook with them. Won't you join us? Here are the strawberry recipes Cooking readers have saved the most, from the simplest tart to an elegant creamy moscato torte. (Photos: Melina Hammer for NYT; Suzy Allman for NYT; Craig Lee for NYT)

Strawberries, summer's signature fruit, are just coming into season, and we can't wait to cook with them. Won't you join us? Here are the strawberry recipes Cooking readers have saved the most, from the simplest tart to an elegant creamy moscato torte. (Photos: Melina Hammer for NYT; Suzy Allman for NYT; Craig Lee for NYT)

This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree. (Photo: Craig Lee for The New York Times)

Blueberry Poppy Seed Brunch Cake

This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree. (Photo: Craig Lee for The New York Times)

For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt. (Photo: Carol Sachs for The New York Times)

For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt. (Photo: Carol Sachs for The New York Times)

This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. “I think it’s best if it is superrustic,” Ottolenghi said. (Photo: Carol Sachs for The New York Times)

Celebration Cake

This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. “I think it’s best if it is superrustic,” Ottolenghi said. (Photo: Carol Sachs for The New York Times)

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