Healthyish

Senior food editor Andy Baraghani has a thing for mortars and pestles.

Chef Alex Raij on her favorite all-purpose sauce.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

Including our favorite approach for cooking quinoa.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.

Three ingredients but infinite possibilities.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

This is a great roast to knock out in the morning.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Crisp-skinned fish isn’t about high heat.

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.