Bon Appétit

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.

This warming curry comes together in under an hour with all the deep flavor of a slow-simmered sauce.

Roasting strawberries intensifies their natural sweetness rendering them perfect for layering with tart lemon cream and nutty brown sugar–basil crumble.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

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

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

A honey-soy glaze and a turn under the broiler give this salmon a sweet and savory char.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Drink pink!

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Moist, marzipan-y mini cakes win weeknight desserts, afternoon snacks, and weekend picnics.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Make this once; sprinkle on salads all week long.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.