Bon Appétit

This take on a Roman vignole showcases the best and brightest of the season's bounty.

A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

These buns can be assembled the night before, needing only a final rise before baking.

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

Chicken meatballs turn this simple, seasonal soup into a satisfying dinner.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Here's a soufflé that can stand up for itself. Michel Richard, of Citronelle in Washington, D.C., ignores tales about soufflés that collapse when the oven is opened (a myth). Instead, he focuses on what matters: a well-seasoned base that infuses the soufflé with flavor, and properly whipped whites that achieve optimum volume as they bake. Whip the whites until firm, but stop before they get too stiff, says Richard, or the soufflé will be grainy. And quell your jitters with his 21st-century trick: Add xanthan gum to the whites. It acts as a stabilizer— resulting in the most dramatic soufflé we've made in a while.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Everything I know about getting a party started right, I learned at Houston's restaurant in Atlanta. No kidding. Its creamy, bubbling spinach and artichoke dip was a must on date night in high school, and these days it's the dish that even the snobbiest of food snobs can't resist. I'll whip it up for friends and, no matter what else I serve, it's always the first thing to go. Sometimes I leave out the spinach, add red pepper flakes, or use whatever vegetable is in season. In other words, it stands up to improvisation. We've put a spring spin on the dish, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 tablespoons juice and 1-2 teaspoon zest from a regular lemon instead.

A great alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen), it seems there's nothing this spread can't do. French green lentils work best here, but the most important ingredient, notes chef Antonio Prontelli, is top-quality extra-virgin olive oil.

Chef Raymond Vandergaag dresses up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Spring rhubarb adds tartness and crunch to a fresh salsa to accompany chicken.