Simple Cooking

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.

Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.

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.

Served warm, these not-too-sweet brownies beg to go à la mode.

It's not traditional, but we love the heat that fresh ginger adds to salsa.

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.

Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.

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.

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

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

For a little less heat, omit the chiles or mustard seeds.

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.