Ralph Knauth, Recipe Tester

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.

Made with lots of herbs and only a bit of bulgur, this tabbouleh is dominated in a good way by parsley, mint, tomatoes, and onions.

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)

Easy and shatteringly crisp and light and perfect. That’s what folks are saying about this delicate beer-battered asparagus tempura.

Is there anything that screams spring more than lightly buttered peas with a wee bit of mint on top? We think not.

We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

We guarantee you’re going to feel Irish when you sit down and savor a slice of this brown soda bread. Consider it a borrowed Irish birthright.

We’re not saying broccoli rabe pizza is going to replace pepperoni. We’re merely suggesting it may, under certain circumstances, be an awesomely viable alternative.