Asparagus is a star of the season, as a side dish to any main course, or as a salad topped with a squeeze of lemon juice.

A fruit salad for dessert is a great way to use the abundance of late winter-grapefruits and oranges. The floral quality of anise plays off the tartness of the fruit beautifully.

Preserving a Meyer lemon captures its glorious perfume.

This salad yields generous portions. Combined with a loaf of crusty bread, it's easily a meal in itself.

Tip steak is from the round, which is a tougher muscle and has less marbling than other cuts of beef.

Colloquially, chilaquiles means “broken-up old sombrero,” but you could think of it as a Mexican version of French toast—created to use up leftover bread....

The secret to this take on salad lyonnaise is very fresh eggs. If the slab bacon you're using is particularly lean, add 1 tablespoon vegetable oil to the skillet when cooking.