Recipes

This super savory sweet potato breakfast has all the textures: crunchy cool cucumber and radish, delicately crispy sesame seeds, and creamy avocado.

The best way to celebrate the warmer months and beautiful produce is to get outside and grill. These spring onions are so delicious, and you'll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.

By mixing a few different varieties of greens, you get all the best flavors and textures from each one. Peppery yet buttery mâche, pleasantly bitter mizuna, and sweet tender pea shoots make a lovely side to round out any spring meal.

This light, bright, fish stew is the perfect, easy (and impressive) dinner to whip up for a crowd. A riff on the red tomatoey San Francisco favorite, this stew uses white wine and fresh herbs to give it the springtime treatment. Caramelized fennel and shallots combined with wine, butter, and herbs make the broth good enough to have on its own, but you'll be happy with some crusty bread to mop up all that deliciousness.

Called a "galette" in French and a "crostata" in Italian, this free-form, rustic version of a fruit pie is elegant yet so easy to make. And because it can be made in advance—bake it early in the day and simply reheat in the oven just before serving—it’s perfect for a dinner party. We love the classic combo of strawberries and rhubarb, but this would also be excellent with berries or stone fruit in the summer months.

This sandwich is so delicious, you won’t believe how easy it is to make. It’s a testament to the harmony of mildly oniony chives, creamy butter, salty-rich prosciutto, and peppery arugula. It’s a sandwich you’ll make over and over again.

This recipe cooks slowly and gets a deep, layered flavor. You won’t miss the red meat at all. It also keeps well in the fridge.

These whole-grain muffins are light and sweet.

This is beyond quick and simple, but full of flavor.

What you always wish takeout will taste like but it sadly never does. Serve with jasmine or brown rice and stir-fried or steamed veggies.

This combination of nutty buckwheat and sweet, sticky banana is just great. These happen to be vegan but don’t taste like it.

An out-of-this-world sandwich that can also be served without the bread on a bed of arugula with the soy and sesame mayonnaise as dressing.