Summer

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

This cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.

Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

This lime-mint-matcha combo is a great morning or afternoon pick-me-up—a splash of rum turns it into an invigorating cocktail.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).