The Bon Appétit Test Kitchen

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

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

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.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

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

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.

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

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

Selling skeptics on the idea of a vegetarian dinner is easy when it's in pie form. Maitake mushrooms add heft.

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.