Bon Appétit

Homemade croutons add crunch to this smoky, spicy soup.

To prevent curdling, be sure to cool the ice cream custard to room temperature before adding the buttermilk and crème fraîche.

In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyère cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own.

A little cornmeal gives the cake a crunchy texture. The sweet-tangy ice cream and the tart compote help dress up the dessert for this holiday dinner.

"I'm on a mission to get people over their biscuit anxiety," says Chef Peacock. His advice? Knead the dough briefly just until it comes together, but don't work it too much. Also, don't twist the biscuit cutter. The twisting motion seals the edge of the dough, which can prevent the biscuit from rising completely.

Forget the marshmallows. All that these sweet potatoes need is a little butter and a drizzle of honey.

Baking the potatoes and carrots before mashing them gives this side a rich, complex flavor. pieces

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

A mandoline or V-slicer makes quick work of slicing the radishes.

Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts.

It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

Honey and dates make this dessert perfectly sweet (but not too sweet) and sticky. Pecans add a nutty crunch.

Brandy and apricots amp up the flavor of these fritters. The finishing touch? A dark-chocolate sauce.

Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before serving.

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Ask your butcher for the chateaubriand (the thicker end) of the fillet, and have him trim it for you. Rub the salt mixture on the beef at least one day and up to three days ahead. Steamed or roasted asparagus spears are the perfect accompaniment to this elegant meal.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.