Vegetarian

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

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

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

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

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

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.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

A big soup spoon is the way to go for oil basting.

File under: Breakfast for Dinner.

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

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

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.

If you come across turnips with good-looking greens still attached, use in place of the kale.

The only trick to this uncooked sauce is finding good canned tomatoes.

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

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

Dusting with garlic powder first, then flour, is essential for a proper rise.