Hirsheimer Hamilton

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

When cooked just right, the potatoes will be tender but should still hold their shape.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a butter sauce, and fresh chives deliver a high note to finish.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.