Spring

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.

This elegant roast chicken is easy to make.

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

Inspired by Mostly Martha The Martha in this 2001 German film is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.

(Rum Lime Tonics)

This refreshing drink can be made without the vodka to appeal to thirsty tennis players between sets or after a long match.

This luscious, low-fat drink couldn't be easier to make. It has a thick, creamy texture produced by pureeing the frozen berries. No ice cubes necessary.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.