Easy

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.

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.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

If you've ever woken up with a hangover, you know why egg sandwiches have earned their spot in the comfort-food canon. But the day-after staple can cure your dinnertime blues, too. The necessities: a runny yolk; soft, griddled bread; and something fresh to keep the fat attack in check. Once you've nailed these basics, it's about adding a few more elements for flair. This version, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the trick), and arugula for brightness and bite. Throw some avocado on there, or sliced ripe tomato, if you're in the mood. The point is, think savory, think seasonal, and wake up to a new reality.

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

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

This is especially pretty made with a mix of orange and purple carrots, and even nicer if you flute the carrots lengthwise with a channel knife before slicing them—this results in slices with pretty scalloped edges. A channel knife is handy for cutting decorative strips of citrus zest, too; you can pick one up in nearly any gourmet shop.