Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color and flavor. If you can get your hands on some dried heirlooms, use a total of 1-1/2 cups dried beans, and cook them according to the Basic Beans recipe, before substituting them for the mixed canned beans below.  For the crispy avocado, make sure to coat the avocado completely with the rice-flour batter. Leaving bare spots will create a greasy taste.

Mexican salsa verde (“green sauce”), which is often more mild than its red counterpart, gets its brilliant color from fresh green herbs such as parsley, chives, and oregano. It’s also a great complement to chicken, fish, and beef. Cut down prep time with our guide to cleaning and trimming artichokes. You can also serve the main-dish salmon without the grilled artichokes—the fish and collards are delicious on their own.

Though we've adapted this recipe to use salmon fillets for ease and convenience, grilling a whole salmon, as Chefs Milliken and Feniger do, is also an option. In fact, fish is cooked on the bone is even more flavorful. For the whole fish, the chefs made cuts along the body and spread the marinade directly in the cavities. Check out our guide on how to carve a whole salmon.

This fluffy, light-as-air soufflé tastes like spring, with the brightness of lemon and rhubarb. The compote tastes best when it is served at room temperature. For more soufflé tips, check out our 12 Secrets to Soufflé Success.