Bon Appétit

A Venetian specialty of creamy rice and peas, this springtime classic should be the consistency of risotto.

Fresh and piquant, this crowd-pleaser is a classic.

We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

It doesn't get any more classic French than this. The restaurant uses France's iconic (and expensive) Bresse chicken, but any flavorful, free-range bird will do. If fresh morels are not available, put 1 1/2 ounces dried morels into a bowl, cover with boiling water, and let soak for 30 minutes. Set a sieve over a small bowl and strain mushrooms, reserving liquid. Cook according to recipe instructions, pouring in mushroom liquid with wine, leaving any sediment behind. You can also swap out the morels for crimini (baby bella) mushrooms. What you'll lose in taste you'll gain in savings. Use it to buy a decent bottle of Burgundy—white or red—to drink with the dish.

Fresh ginger and crushed red pepper flakes give this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco

Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.

"I like to put these little doughnuts in a brown paper sack with a few shakes of powdered sugar and eat them straight out of the bag."—Ethan Stowell

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.