Spring

Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bo...

Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.

"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question fo...

Marcia Kiesel uses Picholine olives and herbes de Provence to give this luscious cold roast a distinctly southern Fre...

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephani...

At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like bro...

Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the sam...

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dre...

Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variet...

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual may...

Slideshow:  More Healthy Pastas Video: Best New Chef 2011: Carlo Mirarchi

Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and ...

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tende...

"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Za...

Katya Drozdova serves simple salads like this one at her Moscow restaurants. The combination of cilantro and walnuts ...

"You can 'turn' the artichokes, but that's a bit fancy and laborious," says Richard Blais about t...