Quick

No need to buy preflavored vodka; we got great results making our own.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

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?!

Start your day off on the right foot with a breakfast that's fast, easy, and tastes great. Enter the Wasa cracker.

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.

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.

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.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

With a mason jar and vinegar, ramp season lasts a little longer.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.

Somewhere a Bloomin’ Onion is weeping.

These breezy cocktails are the kind of thing you can drink all afternoon.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Lush confited garlic takes toasty, cheesy baguettes to another level.