Quick

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.

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.

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

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

This recipe bridges the gap between winter and spring with warming spices and a light rosé.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

In the fall, make this drink with a fresh fig instead of blackberries.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

This jewel-toned salsa recipe can be used on more than just crackers.