Quick

It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

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.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

Muddled peas add a fresh twist.

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.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

Topped with smoked salmon or served simply on their own, these pea-studded pancakes are the ultimate springtime version of a classic blini appetizer.

Using chicken thighs instead of breasts ensures juicy cutlets.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

This is especially pretty made with a mix of orange and purple carrots, and even nicer if you flute the carrots lengthwise with a channel knife before slicing them—this results in slices with pretty scalloped edges. A channel knife is handy for cutting decorative strips of citrus zest, too; you can pick one up in nearly any gourmet shop.

Even your dude will love this skinny pie. (He can bring the beer.)