Mint

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

This bright vinaigrette is good for a lot more than just grilled eggplant.

You can also try this recipe with chives, dill, oregano, or parsley.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

This pineapple-mint vodka recipe is pretty much the definition of refreshing.

You'll be blown away by how delicious this vending machine staple is when it's homemade.

Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

This drink is just as refreshing when made with gin, vodka, or rum. To watch a video of Andrew Knowlton making this classic cocktail, click here.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.