Easy

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Attention: This is not a smoothie, but you can have it for breakfast if you want.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

When we walk through the door and need to eat RIGHT NOW, these are the dinners that never let us down.

This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.