Chive

Buttermilk adds the tang, while bacon lends crunch to this dish.

We make half of this mac 'n' cheese plain, for kids, and into the other half we stir some chipotle chiles to give it a grown-up kick. Any tubular pasta will do, but we like to use cavatappi, a ridged, spiral macaroni that lends the dish a particularly festive air.

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

These also pair nicely with beef or lamb.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

Peas and chives really dress up this side dish.

This is great warm or at room temperature.

Active time: 1 hr Start to finish: 9 1/2 hr (includes chilling) The potatoes in this recipe are chilled after boiling to get them very firm so they won't fall apart when you slice and sauté them. Some of our editors think chilling also helps the potatoes develop a better-browned crust when sautéing.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Active time: 20 min Start to finish: 20 min

Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette.

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

This dish is a nice choice for a special breakfast because the potatoes can be mashed in advance, then chilled overnight in the ramekins. Serve with plenty of buttered toast.