Easy

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

Use your favorite nut—or mixed nuts—in place of the cashews.

Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

You can use any flavor jam or jelly you like; substitute roasted salted peanuts to play up the salty-sweet angle.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

Many bakeries sell chocolate bread, but you can always substitute with a marbled type (such as chocolate babka) instead.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

The steak can be marinated a day in advance—in fact, it gets better.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

Garlicky, pungent ramps set off pesto pyrotechnics.

This is your starter martini. Try it if you want to be a martini-drinker but aren't quite there yet.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.