Bon Appétit

The softly fried eggs are a wonderful counterbalance to the rich ingredients in this Spanish take on salade lyonnaise. Migas are Spanish croutons.

Fresh ricotta brings out the eggs' creaminess.

Lavender adds a floral note. If you're not a fan, the tart would also be delicious without it.

Just a few minutes in a hot skillet gives the sauce a complex flavor. If you've got an extra minute or two, skip the chocolate chips and garnish the sundaes with chocolate curls shaved off the edge of a chocolate bar with a vegetable peeler.

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze.

A little bit of olive oil makes this cake especially moist.

One of our favorite spring ingredients— rhubarb—shines in this dessert. The compote can be served warm, at room temperature, or cold.

Basil, cilantro, and red bell pepper bring a savory element to this fruit salad. This is a great dessert, but would be equally good for breakfast or brunch.

Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

A flavorful light supper or first course.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

The combination of salmon and whitefish is delicious (and pretty). A few tablespoons of horseradish give a real kick to the sauce. To adjust the heat to your taste, add the horseradish a little bit at a time.

This classic French dessert relies on eggs for its pool of rich custard and its islands of soft meringue. In this easy and updated version, the meringue is baked instead of poached, and the custard is enhanced with lemon and a scattering of raspberries.

Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.

This lovely frittata can be served warm or at room temperature.

You'll need a slow cooker for this recipe (a necessity for any busy cook).