Vegetarian

Scoop up this vibrant condiment with wedges of warm pita.

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

A sophisticated--and infinitely easier--take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

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

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

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.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Fast-track this pancakes or griddle cakes recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

These scones are light, flaky, and airy—closer to a biscuit recipe than the crumbly pastries you might have in mind.