Root Vegetable

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.

"A snappy breakfast radish is the perfect vehicle for this nut and spice blend." –Claire Saffitz, assistant food editor

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

All the flavors of a steak sandwich on rye, but in salad form.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Adaptions to the original recipe: Prepare any store-bought risotto Fold in a little celery root pureé(vegetable stock and diced celery root cooked until tender, then blended smooth with a little butter added) at the end of cooking would be great. Then omit the more difficult things to make like the distilled apple juice.

Spicy arugula, slightly bitter endive, and sweet fennel come together in a salad with the briny help of coarsely chopped olives in the lemony dressing.

Add color to any meal at any time of year with this mix of red, purple, and orange vegetables, all roasted together.

You can leave out the salami for a vegetarian version of this winter panzanella.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Juicy pork, roast carrots, and hearty greens plus a garlicky romesco sauce equals a dinner you'll want to make over and over.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Look for pea shoots at the farmers' market or at Asian markets (though any tender green will work in a pinch).

Elegant and easy, this flavorful fish stew comes together in less than 30 minutes.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.