Spring

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

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.

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

Breakfast just got a major upgrade.

This recipe will convince you that a savory breakfast can be a wonderful thing.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.