Root Vegetable

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

Treat your taste buds to meals that incorporate all six flavors, like this one from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing.

Look for tender greens, such as mâche, Boston, and red leaf lettuces, which appear in farmers' markets at this time of year. Or, as an alternative, use premixed baby greens.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender. To ensure even cooking, leave the ham out at room temperature for an hour before baking.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. These fragrant birds, glazed with a Persian-inspired sauce, are delicious paired with the Swiss potato pancakes called rösti. However, if you're not making them for Passover (or if you're Sephardic and don't avoid rice on this holiday), you could go a more traditional route and serve them over basmati rice flavored with nuts and dried fruit.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.

In this dish, the mint pesto says spring every bit as much as the carrots do.

A party-perfect entrée — ready in less than half an hour.

Paprika oil adds a hit of color — and flavor.