Tarragon

Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

Years ago in Veracruz, I bought sweet corn from a guy in a bike cart. Mixed with mayonnaise, lime juice, ground chilies and queso fresco, it was one of the most exciting street foods I'd ever eaten.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.

The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.

Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

These get better with time, so don't hesitate to make them ahead.

It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

You'll never be tempted to buy packaged again.

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or “shedders”, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.