Mint

In North Africa (and Marseille!) mint tea is generally drunk enormously sweet—the kind of sweetness that makes you a bit thirsty—which is exactly how I like it. Start with 1/4 cup of sugar and add more if you want it sweeter. To avoid any bitterness, do not let the tea boil once the mint has been added. For an earthy, Tunisian touch, dry roast a handful of pine nuts and drop them in the glass just before serving.

A stunning, veggie-packed bowl of spring goodness.

Pineapple adds sweetness and a tropical twist to this classic cocktail. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

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.

"Spirits are delicious when infused with fresh fruit. Vodka is like a blank canvas—it will take on the flavor of whatever you add to it." —Mary-Frances Heck, test kitchen director

If suave and hipster-hot is your idea of a dessert, you've just found it. These chile-ginger-mint jellies are an almost academic study in the contrasting sensations of hot and cool. The Chinese consider ginger to be hot—it's the source of heat in hot and sour soup—but Americans tend to view ginger more as a fresh, zinging accent of flavor. Add some fresh chile to the ginger and you introduce a new dimension of complexity that's counterbalanced by the cooling aspect of mint. The result? Your taste buds are rewarded with the dynamic duo of fiery hot and icy cold, all in one bite. Editor's Note: This recipe is part of Gourmet's Modern Menu for Fiery Fare. Menu also includes Spicy Summer Rolls with Peanut Dipping Sauce and Spicy Sweet-and-Sour Grilled Chicken.

Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member Jruz has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.

Attention, parents: If you’re looking for a veggie-packed, kid-pleasing recipe—one that children as young as two can help you prepare—this is it. Set up a workstation with the ingredients, parchment paper for easy cleanup, and a pastry brush, and let the kids “paint” the lettuce leaves with peanut sauce.

Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice, and a shower of thinly sliced fresh mint and you have a boldly seasoned pasta dish worthy of serving to company yet easy enough for a family meal.

"When it comes to cranberry sauce, I'm no fan of the back-of-the-bag recipe: It's too sweet and offers little in the way of texture. That's why I've made this raw, tangy, refreshing relish ever since I started hosting Thanksgiving. It's my new classic." —Andrew Knowlton, restaurant and drinks editor

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Simmering a whole chicken guarantees a great base for Reusing's take on tortilla soup: "You get everything out of a whole chicken without a lot of work. Anyone can do it." Build even more flavor by using corn cobs to bolster the broth. When serving, lay out the garnishes and salsa so guests can customize their bowls; those finishing touches bring the dish together.

These chocolate-covered mint leaves have a fresh, wild flavor that sets them apart from other chocolate-covered treats. Serve as an after-dinner refreshment with tea or coffee.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.