81 Brand New Dinners to Try This Spring

From the Recipe Creator: Buttered onions are a great addition to this easy lemon chicken recipe. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. —Kay Shimonek, Corsicana, Texas

From the Recipe Creator: My family always uses this shrimp pho recipe. I've added a few modern cooking techniques to build upon its already full-bodied flavor. The stock can be made ahead to save time on the day you'd like to serve it. —Terry Nguyen, Lawrenceville, Georgia

From the Recipe Creator: Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri—square pieces only! —Taste Recipes Test Kitchen

From the Recipe Creator: For a new take on meatballs, try this quick version of kofta—flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. —Rashanda Cobbins, Aurora, Colorado

From the Recipe Creator: Quick, simple and oh, so tasty, this air-fryer chicken Parmesan recipe is the perfect weeknight dish to have on hand. It's just as crispy as the classic, if not crispier! —Taste Recipes Test Kitchen

From the Recipe Creator: I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This is a recipe my mom made frequently while I was growing up. It's perfect for a cold day when you don't want to bother with lots of cooking. My mother actually used lima beans, but because not many people are into those, I tweaked this dish to make it more enjoyable for my own family. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: These flavorful Indian-spiced fish sticks please my whole family. Serve them with the creamy dipping sauce. —Jessie Grearson, Falmouth, Maine

From the Recipe Creator: This smoked brisket recipe is always a crowd favorite—it really melts in your mouth! —Jodi Abel, La Jolla, California

From the Recipe Creator: I’m a vegetarian, and it can be challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. —Garima Arora, Charlotte, North Carolina

From the Recipe Creator: I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions. —Deborah Jamison, Austin, Texas

From the Recipe Creator: My mom just loved good lamb chops, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. —Kim Mundy, Visalia, California

From the Recipe Creator: Chili powder and convenient jarred salsa season a zesty mixture of ground beef and refried beans that's sprinkled with green onions, tomatoes and ripe olives. —Diane Hixon, Niceville, Florida

From the Recipe Creator: This simple pork roast with a mild rub is perfect for new cooks. The leftover meat is tender and flavorful enough to be used in countless recipes. —Taste Recipes Test Kitchen

From the Recipe Creator: Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree. I simmer the beef in my slow cooker…and it always comes out nice and tender. —Twila Burkholder, Middleburg, Pennsylvania

From the Recipe Creator: Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up this goulash recipe. Even the macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana

From the Recipe Creator: We put a creative spin on classic mac and cheese by adding our favorite beer and bacon. Six tests later, we are happy. —Cindy Worth, Lapwai, Idaho

From the Recipe Creator: The key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois

From the Recipe Creator: My slow cooker is my best friend, and I use it at least three times a week. This versatile recipe is one of my favorites. The sauce can be used for other cuts of meat too. —Carole Resnick, Cleveland, Ohio

From the Recipe Creator: Check your pantry; you probably have everything needed to turn these ribs into a sweet, tangy, fork-tender treat. —Annette Thompson, Woodbury, Vermont

From the Recipe Creator: My son—who is now 27—brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. —Jean Puffer, Chilliwack, British Columbia

From the Recipe Creator: This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it'd be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat. —Angela Sheridan, Opdyke, Illinois

From the Recipe Creator: Here's my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknights! —Julie Fitzgerald, St. Louis, Missouri

From the Recipe Creator: Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. —Lucy Shifton, Wichita, Kansas

From the Recipe Creator: We adore everything pasta, so I used it as the inspiration for this unique soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. My family can't get enough of this dish! —Shelley Way, Cheyenne, Wyoming

From the Recipe Creator: A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas

From the Recipe Creator: If you enjoy German potato salad, you'll love this stew. Caraway seeds, smoky kielbasa, tender potatoes and shredded cabbage make it a delicious, surprisingly light change of pace. —Valerie Burrows, Shelby, Michigan

From the Recipe Creator: Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky

From the Recipe Creator: A surprising rhubarb sauce makes these tender chops extra special. I like this fruity sauce on the tangy side, but you can always add more honey to sweeten it up a bit if it’s too puckery for your family. —Bonnie Bufford, Nicholson, Pennsylvania

From the Recipe Creator: This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! —Nicole Stevens, Mount Pleasant, South Carolina

From the Recipe Creator: Here's a great way to spice up a plain chicken meat loaf. It combines two of my favorite Sunday afternoon foods into one easy-to-make meal that's a huge hit with my family. —Holly Jones, Kennesaw, Georgia

From the Recipe Creator: What makes this recipe unique is the slow overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia

From the Recipe Creator: I came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. —Shiva Houshidari, Plano, Texas

From the Recipe Creator: My grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington

From the Recipe Creator: I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio

From the Recipe Creator: My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. —Bertha Davis, Springfield, Missouri

From the Recipe Creator: The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips mixed with the sweet, crisp lettuce and "meaty" crumble mixture. —Taste Recipes Test Kitchen

From the Recipe Creator: This dish features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Moses Lake, Washington

From the Recipe Creator: What happens when you combine two favorites into one easy dish? Clean plates, that’s what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. —Julie Peterson, Crofton, Maryland

From the Recipe Creator: Chicken fajita pizza has always been a hit with my children and it’s such a great way to sneak in some extra vegetables. —Carrie Shaub, Mount Joy, Pennsylvania

From the Recipe Creator: I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! —Marty Matthews, Clarksville, Tennessee

From the Recipe Creator: Throughout Vietnam there are many kinds of soups, called canh, served all year long. I particularly love having this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a thermos for lunch. It's the perfect bok choy soup too! —Brenda Watts, Gaffney, South Carolina

From the Recipe Creator: This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

From the Recipe Creator: This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas

From the Recipe Creator: My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon is grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California

From the Recipe Creator: I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska

From the Recipe Creator: This loaded baked potato dish is a spin on a favorite family recipe I have made for years: ham and potato casserole. It's a great recipe when you have a tight food budget, and it tastes amazing! The potatoes and filling can be prepared ahead of time, then assembled prior to serving. —Patricia Prescott, Manchester, New Hampshire

From the Recipe Creator: A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon

From the Recipe Creator: This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. —Priscilla Yee, Concord, California

From the Recipe Creator: This shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota

From the Recipe Creator: This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn’t much to clean up when dinner is over! —Anwar Khan, Iriving, Texas

From the Recipe Creator: This tasty Asian tofu was the first meatless recipe my fiance made for me. Tofu is a wonderful light protein and is so easy to pair with broiled or grilled veggies, such as eggplant and asparagus, or even tomatoes. —Emily Steers, Los Angeles, California

From the Recipe Creator: I just love this black pepper chicken recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. —Barbie Miller, Oakdale, Minnesota

From the Recipe Creator: This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! —Salina Moore, Woodward, Oklahoma

From the Recipe Creator: My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go! —Angela Spengler, Niceville, Florida

From the Recipe Creator: Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a fantastic use for leftovers too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. —Taste Recipes Test Kitchen

From the Recipe Creator: This savory crepe recipe has been passed down through many generations in my family. You can also use any leftover turkey filling for turkey pot pie. —Andrea Price, Grafton, Wisconsin

From the Recipe Creator: We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri

From the Recipe Creator: Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California

From the Recipe Creator: This is a fantastic meatless dinner or an amazing Easter side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I love serving this tuna spinach salad! Tuna steaks are delicious and quick to cook, and although they’re pretty inexpensive, they always seem a little more elegant than canned tuna. You can find them at most meat and seafood counters. Try this salad with fresh bread and tall glasses of lemonade. —De'Lawrence Reed, Durham, North Carolina

From the Recipe Creator: This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls to this Jewish chicken soup. —Julia Sherman, New Market, Tennessee

From the Recipe Creator: The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania

From the Recipe Creator: If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia

From the Recipe Creator: This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama

From the Recipe Creator: I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. —Perlene Hoekema, Lynden, Washington

From the Recipe Creator: My husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida

From the Recipe Creator: Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

From the Recipe Creator: I made this huge taco salad to bring to a party, and people were scrambling to figure out who made it. Needless to say, I brought home only an empty bowl and the guests went home with a full stomach! Everyone loves this taco salad recipe. —Lisa Homer, Avon, New York

From the Recipe Creator: This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. —Julie Sterchi, Jackson, Missouri

From the Recipe Creator: I have been following a keto diet for a year and a half and have lost 130 pounds. I took several recipes and tweaked them to create this recipe for keto meatballs. You won't miss the breadcrumbs at all! I like to eat these on their own, but they are also great over zucchini noodles. —Holly Balzer-Harz, Malone, New York

From the Recipe Creator: I got the idea for these sliders from my mom and dad, who’d made a similar recipe for a family get-together. To make it special, I sometimes use several types of Buffalo sauce and let my guests mix and match their favorites. —Christina Addison, Blanchester, Ohio

From the Recipe Creator: My great-aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. —Verna Hainer, Pueblo, Colorado

From the Recipe Creator: We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! —Laura Haugen, Portland, Oregon

From the Recipe Creator: My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia

From the Recipe Creator: My Nigerian brother-in-law introduced me to beef suya, a very spicy street food that's popular in western Africa. I was intrigued when I found out the spice rub is made from ground peanuts and a blend of different seasonings. After lots of experimenting, I came up with my own version. —Elena Iorga, Irvine, California

From the Recipe Creator: This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. —Sherri Melotik, Oak Creek, Wisconsin

From the Recipe Creator: I created these fun cheeseburger-quesadilla mashups in honor of my family's two favorite foods. They are so yummy and easy to make! —Jennifer Stowell, Deep River, Iowa