Gluten-Free

If you decide to make this out in the wild, pack the perishables in a cooler.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.