Starter

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

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. This is part of BA's Best, a collection of our essential recipes.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

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.

To save time, use canned chickpeas instead of dried.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Butternut adds heft and sweetness to this season-blurring beauty.

Pick firm, bright-green celery stalks with lots of leaves for this refreshing dish from The Bristol in Chicago.

While the restaurant makes its own mayonnaise and pickles, we used our favorite store-bought koshers and Hellmann's mayo—and won raves.

King trumpet mushrooms star in this salad served at Brooklyn's Prime Meats. They're available at many supermarkets, but you'll find them at better prices at many Asian markets. Crimini (baby bella) mushrooms are a fine substitute.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.