Nut-Free

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.

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

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

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.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

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

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

This impressive-looking roast is easy to carve once you get started.

To keep the matzo dumplings light, don't overtax the dough.