Easy

These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.

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

Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

A stunning, veggie-packed bowl of spring goodness.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

"You'll find me drinking this cocktail—inspired by the best Michelada I ever had, at a dive bar in Austin—all summer long. Lime + salt + hot sauce = perfection." —Alison Roman, assistant food editor

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.

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

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

Add the prosciutto at the last minute to preserve the pretty pink color.

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.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

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.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.