Bon Appétit

Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.

Creamy-tangy gribiche (a fancy version of tartar sauce) and smoked salmon add richness to the asparagus in this first course.

A V-slicer— sold at some supermarkets and most cookware stores—makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).

This big-deal cake can be made a day ahead.

This dessert needs some last-minute assembly, so appoint a helper or line up the components to make it all go smoothly.

Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time.

These have a finished, pastry-shop look but require astoundingly little effort. The stacks need to chill at least six hours, so get started early in the day — or the night before.

For a lighter version, wrap the fish in very large butter lettuce leaves.

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Add a salad and your meal is set. Or serve small squares for an appetizer.

Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

Sensational flavor from only six ingredients. Serve with Israeli couscous, which is larger and chewier than the more common variety.

Mac and cheese goes southwestern with corn chips and salsa verde.