Dinner

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

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.

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.

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

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

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

Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

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

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.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.