Sticky, fiery yet sweet, tender chicken wings that you won’t be able to stop eating are cooled down by homemade avocado ranch.

Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.

Turkish yogurt, also known as Çilbur, fills the bill. It is a mix of yogurt mixed with garlic, topped with chili oil and poached eggs.

Rhubarb already has an underlying strawberry note so it makes it for a natural pairing in a jam.

The delicate blossoms are stuffed with ricotta and lightly coated in a beef batter before being fried until the baby zucchini are tender and the squash blossoms stuffing is melty.

While the majority of the ingredients can be found all year round, the shining ingredient, ramps, are only found for a few weeks in the spring.

This risotto is characterized by the gold hue and flavor from the threads of saffron. Threads of the red spice are beautiful but they are also quite expensive.

This recipe combines spinach leaves with quinoa and harissa spiced chickpeas tossed in carrot-orange vinaigrette with sautéed asparagus and mushrooms and fresh peas topped off with creamy burrata.

Why smashed burgers? Pressing the meat down into a cast iron pan maximizes the browning and creates a crust on the patty, which also enhances the flavor and makes for a crispy texture.

This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies -- the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color). The goal of Texas chili is to develop a rich and hearty stew starting with beef and chilies and coax complex flavors out of those few simple ingredients.