Last year, I lived in Rome from August to December. Dropped into a world of strictly-seasonal cuisine, I was lucky; I got the best of the summer, fall, and (very mild) winter. I got fat, juicy tomatoes. I got earthy porcini. I got sharp, biting puntarelle, dressed with anchovy and olive oil. 

But I'm greedy. 

I want meaty carciofi (artichokes), tender peas, perfect squash blossoms: produce that Roman cuisine celebrates in the springtime. I want a glass of Frascati; I want a view of the Tiber. But since I'm now back in America, I'm cooking these Roman dishes until spring turns into summer. I'm making my own Roman spring -- and you can, too.

Here at Dinner Tonight HQ, we're still in full on, wide-eyed, springy bliss.

The challenge: a four-course dinner menu, entirely plant-based, and appropriately substantial for the season.

A meal fit for the early days of spring. 

The world of Passover desserts can look grim. We're here to change that.

Easter dinner deserves a little love. 

Passover traditions are both widely varied and closely held -- this Mediterranean menu is a suggestion, a delicious idea.

Move over, granola -- it's yogurt's turn to shine.

Skip the multivitamin. Just eat good food. Like this.

A week's worth of colorful and crisp radish recipes.