Quick

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.

The BA Biscuit Mix (click for recipe) is as versatile as it is efficient. Whisk it with eggs and milk—and nothing else!—for pancakes you can whip up in the time it takes to brew the coffee.

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

The secret to perfectly crunchy granola? An egg white.

To save time, use canned chickpeas instead of dried.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Swap out your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.