Bon Appétit

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

A big soup spoon is the way to go for oil basting.

File under: Breakfast for dinner.

To make these soft-boiled eggs, you don't have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute.