Vegetable

Indulgent, seasonal, easy, and vegetarian—what more could you ask for?

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

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.

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

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

Take care with these little shrimp: They'll cook through quickly.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

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

A little bit of sweetness makes these especially appealing to pint-size palates.

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.

Serving Size: 8

Artichokes are a rite of spring and essential to Easter in Italy where you will see this member of the thistle family piled high on market tables. Trimming the artichokes does take time, but they can be braised ahead and reheated. Garlic and lemon are a no-brainer with artichokes, while the anchovy is the secret weapon that adds a deep savoriness to the vegetable without any hint of fish.