Tina Miller

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

This vegetarian main course is satisfying and flavorful.

If you can’t find haricots verts, look for slender green beans.

This shows how well green beans play with other vegetables.

Savoy cabbage would work well here, too.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

You will need to buy eight beets for their greens, but you'll use only four of the roots.

Baby beets, which are roughly the size of a large marble, are sweeter than mature beets and cook more quickly.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

Using multicolored carrots makes this beautiful side dish even more vibrant.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

Ask your fishmonger to skin the salmon fillets for you.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

If you can find them, large, bright pink watermelon radishes will look and taste great here.