Quick

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Make this once; sprinkle on salads all week long.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

It truly doesn’t get any easier than this one-pot sensation.

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

Macaroons that taste like creamsicles? What could be bad?!

This delicious breakfast dish comes together fast, thanks to prepared salsa.