Quick

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

This recipe is based on one from senior food editor Sarah Tenaglia's mom.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

Serve with white rice to soak up the sweet and spicy sauce.

A party-perfect entrée — ready in less than half an hour.

This works as a first course or as a side.

Paprika oil adds a hit of color — and flavor.

Asian ingredients update this Italian appetizer. Specialty foods stores and Asian markets carry ponzu.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.