Bon Appétit

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisée and chewy bread in this sandwich.

"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor." —Brad Leone, test kitchen assistant

Delicious alongside the buttermilk panna cotta , these nutty shortbreads can hold their own on any cookie plate.

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.

Served warm, these not-too-sweet brownies beg to go à la mode.

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich.

It's not traditional, but we love the heat that fresh ginger adds to salsa.