Nut Free

Gondi—the word is a bawdy Persian expression for a certain part of the male anatomy—is a favorite food in many Iranian Jewish homes. These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour. To get a clear, unclouded soup broth, cook the gondi in a separate pot of chicken stock, and then add them to the soup broth when serving. For a more casual presentation, cook the gondi in the same pot with the other soup ingredients. You can make the gondi dough the day before, and store it in the refrigerator.

What happens if you make a carrot soup with just white carrots? Will people get the carrot taste if the soup isn't orange? Although the carrot flavor is full there, garnishing the soup with carrot greens and finely diced orange and yellow carrots locks the flavor in more firmly. This is an extremely simple soup, intentionally so to underscore the purity of color and flavor. Try making it with pale yellow carrots, too.

It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose accordingly.

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

This dish has a French feel. You can enjoy it morning, afternoon or night, and you'll definitely want to. -Mendelsohn

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Add this one to the lineup for your next spring dinner party or Sunday supper.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Muddled peas add a fresh twist.

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

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.

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.