As winter segues into spring, so do your favorite recipes.

With the prospect of asparagus and rhubarb on the horizon, it’s time to shed the pumpkins and beets for fresher, brighter dishes.

Celebrate the arrival of spring by making cassoulet, Southern France’s cold-weather classic, with early-season fava beans in place of the traditional Tarbais bean. There are many versions of the dish; read an amusing take on this favorite (and find the recipe, too).

Then, find expert insights on cooking, entertaining and design from Brendan McHale, executive chef at Tasting Table’s Test Kitchen, and other experts in the Jenn-Air Master Class Series.

Restaurateur Donatella Arpaia will teach you how to pace the courses at your next dinner party, and designers Mary Jo Peterson and Loren Daye will share ideas to help you beautify your kitchen.

Experience Jenn-Air’s Master Class series and see your kitchen in a fresh new light.