Melissa Hamilton

This bright vinaigrette is good for a lot more than just grilled eggplant.

Grill the tomatoes just before you place the eggplants in the coals.

When cooked just right, the potatoes will be tender but should still hold their shape.

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.

Herbs in the dressing beg for herbs in the salad, too. We toss this vinaigrette with Bibb lettuce and lots of the tender green herbs— like mint, chervil, and parsley—that we grow in our window box.

Topped with smoked salmon or served simply on their own, these pea-studded pancakes are the ultimate springtime version of a classic blini appetizer.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

With favas, you have two choices: Buy fresh, or buy frozen ones at Middle Eastern markets.

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.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Use mature flat-leaf spinach— the baby leaves lack flavor and texture.

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

Slather on sandwiches, and serve alongside ham or sausages.

We're big fans of Nutella, but this luxurious homemade gianduja tastes even better.

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.