Bon Appétit

Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking. In this recipe, the individual cakes are split, then topped with berries and whipped cream.

This salsa comes together quickly (and can be made two days ahead). If you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, in the refrigerator for up to a week. Mix with sour cream for a vegetable dip, or add to chicken soup and garnish with strips of fried tortillas.

Why would you make your own curry powder? Because it's fresher and more fragrant than anything you'll find in stores.

Carrots are gently infused with a sweet, minty flavor.

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.

Kugel is most often made with potatoes or noodles. Here, carrots, zucchini, and two kinds of onions add color and flavor to a potato version.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.

The sweetness of the carrots is a nice contrast to the slightly bitter beer.

This exotically spiced soup has an incredibly velvety texture.

A bright, beautiful spring appetizer.

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

The curries that are sold in the markets of southern Thailand inspired this heavily spiced dish. Chef Boetz says this delicious main course is a hybrid of an Indian and a Thai curry. The use of dried spices (coriander, cardamom, cumin) is common in Indian curries; coconut milk and fresh, aromatic ingredients (cilantro, lemongrass, galangal) are often used in Thai curries.