Starter

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.

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

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

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.

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

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.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

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.

To save time, use canned chickpeas instead of dried.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Butternut adds heft and sweetness to this season-blurring beauty.