Vegetarian

Herbs in the dressing beg for herbs in the salad, too. We toss this vinaigrette with Bibb lettuce and lots of the tender green herbs— like mint, chervil, and parsley—that we grow in our window box.

"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip." —Janet McCracken, deputy food editor

Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

This whole roasted cauliflower has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned liquid infuses it with flavor.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

There are all kinds of radishes available at the markets in the spring—use any shape or color that looks good to you.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a buttery sauce, and fresh chives deliver a high note to finish.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

"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

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

When SFMOMA presented the first Francesca Woodman retrospective in the United States in over two decades, I was excited to immerse myself in the work of another influential female photographer whom I studied in college. I love Woodman's juxtaposition of textures, her way of placing soft and vulnerable human forms in withered, deteriorating environments. My plan was to base a dessert on a photograph with this type of contrast. Of all of the images in the show, the one of the artist wearing a Victorian-style floral coat and flowing dress while posing in a crumbling room was my favorite. At the time the Woodman retrospective opened, I had just returned from a vacation in Scandinavia where I would have been happy to live on only Norwegian hardtack, rye bread, soft cheeses, and smoked salmon. The combination of hearty rusticity and soft refinement of these foods were like elements in the Woodman photo: I saw the crumbling room as a cracker made with whole wheat and rye; her flowing skirt as soft cheese; and the pattern on her coat as beautiful, delicate edible flowers. To create a tender cracker with the heartiness of my Norwegian inspiration, I used two types of rustic flour and incorporated the butter using the same technique that's used to make flaky pie dough. A little bit of yogurt added tang and tenderness to the cracker. To slather onto the crackers, I wanted a soft-textured fresh cheese that was simple to make in our tiny kitchen. Ricotta cheese was just the type. A sprinkling of colorful edible flowers from Leah's garden and a touch of black Hawaiian sea salt perfected the rustic-elegant presentation of the Woodman Cheese and Crackers.

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls.

I use simple syrup for keeping cake layers extra moist. Plain simple syrup works perfectly well on its own, but when I have used vanilla bean pods on hand, I like to steep them into the syrup (feel free to keep them stored in the syrup indefinitely). It's an unnecessary step, for sure, but I always welcome a little extra pop of vanilla flavor in my cakes.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

My husband taught me how to make Yorkshire puddings, and now I am hooked. I like to make them as individual puddings, baked in a non-stick muffin tin, but you can also make one large pudding in a high-sided pan and then cut it into portions. As a child, my dad used to eat them as a sweet dessert—you follow the same recipe, but finish off by pouring warm honey over the top. Comfort food at its best.