Simple Cooking

Collards really cook down a lot, so don't be fooled into buying some puny little bunch. I like my collards on the smaller, younger side of life. (The younger the collards, the shorter the cooking time.) The addition of kimchi gives the classic creamed greens an umami bite that I adore.

I love savory jams and this one is a winner. The pectin will gel up the jam faster than just cooking it down to a paste, preserving the fresh flavor of the ramps. This is a go-to for a shaved pork loin or with steak and eggs on a Sunday morning. The recipe makes a lot, but it's worth canning and keeping through the year.

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).

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

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

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

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

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