Vegetable

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.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

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

Add the prosciutto at the last minute to preserve the pretty pink color.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

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.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

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.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.