Spring Onion

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

My favorite recipe that I've ever posted on the blog is my Four Corners lentil soup, and it remains the most frequently cooked dish in my kitchen. It is so fast and simple to make, really inexpensive, and uses ingredients that are all found in the pantry. It freezes well, too, so I often make a double batch and store some away for when I need a wholesome meal in a hurry. And why the name "Four Corners"? Besides being my favorite soup, it is also much loved by many people I know all around the world. From the busy streets of Singapore to the remote wilderness of northern Ontario, from the scorched deserts in the American Southwest to the rainy shores of Denmark, this soup really has traveled the four corners of the Earth! Highly nutritious and packed with flavor, this lentil soup is a crowd-pleaser that will warm the heart of anyone you serve it to.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

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

A stunning, veggie-packed bowl of spring goodness.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a buttery sauce, and fresh chives deliver a high note to finish.

The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost smoking.

With different girls