Spring
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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.
3.0
(3.09)
Quick
Quick
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.
4.0
(4.07)
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Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.
4.3
(4.34)
Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.
Quick
Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
4.4
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4.0
(3.97)
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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.
4.3
(4.32)
The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.
3.5
(3.5)
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Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.
4.0
(3.91)
Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.
4.0
(3.8)
Quick
With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.
4.0
(3.9)
Vegan
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.
2.5
(2.5)
Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.
4.0
(4)