Quick

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

A big soup spoon is the way to go for oil basting.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Crisp-skinned fish isn’t about high heat.

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

This is the time to break out the grating attachment to your food processor.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

You see those dense, dark, grainy loaves? Grab 'em! They work well with this smoky iteration of avocado toast.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.