Bon Appétit

Indulgent, seasonal, easy, and vegetarian—what more could you ask for?

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Take care with these little shrimp: They'll cook through quickly.

If you decide to make this out in the wild, pack the perishables in a cooler.

You can substitute whitefish or hot-smoked salmon for the trout.

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

All the flavors of a steak sandwich on rye, but in salad form.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

A little bit of sweetness makes these especially appealing to pint-size palates.

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

Like a cinnamon-sugar doughnut in muffin form. You've been warned.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).