Bon Appétit

This simple soup, known as zuppa Sarda, is eaten year-round all over Sardinia.

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

Roast chicken or smoked turkey can step in for the pork, or meat can be omitted entirely for a great side dish. The roasting can be done all at once or in stages. This dish can also be served hot.

A quick-to-make vinaigrette that's great tossed with greens and poured over steamed vegetables or orange slices. Present it in an antique glass cruet.

Here's an easy-to-make sauce for shrimp or crab claws. It's also good prepared with fresh dill or thyme instead of tarragon. Can be prepared in 45 minutes or less, but requires additional unattended time.

Use a cherry pitter to remove the pits before cutting the cherries in half.

Serve this elegant first course with Champagne or sparkling wine. The recipe makes a few extra pancakes for those who want seconds.

Sliced leftover cooked pork makes this quick pizza even quicker.

This irresistible pie features a delicious homemade marshmallow topping.

For centuries, the French have been braising duck as a way to tenderize it, whether the duck was wild or tame (use only farm-raised duck in the recipe below). The slight bitterness of turnips nicely offsets the flavorful meat rich but simple sauce. The appropriate wine choice here would be French-splurge a bit for the season and pour a good Burgundy or Chablis with this.

Also good with pound cake or waffles.

This recipe makes plenty of extra salsa to serve on tacos or with chips.

Light, refreshing and very sophisticated. Asian pears have a crisp texture, a round shape, and a sweet and floral aroma that's quite unlike that of the more familiar buttery "pear-shaped" pear.