Food Processor

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

Compound butters are a great way to add flavor in a flash. Try your leftovers slathered on roasted vegetables or a seared steak.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Choose a mild and creamy Gorgonzola for this dip.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Ask your butcher for a whole leg, which will include part of the sirloin.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Spring is abundant with greens of all types, both wild and cultivated. You never know what might show up at your market in any given week. It just so happened that I was able to get pepper y watercress, wild stinging nettles, and sour sorrel at the same time. I love the idea of a watercress or nettles soup, but it always leaves me wanting acid, which inevitably turns the vibrant green soup to a drab olive. Naturally sour sorrel solves this by adding brightness without acid to balance the flavor. If you have trouble finding nettles, just use more watercress, or substitute arugula, mizuna, or dandelion.