Spring

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Offer cookies alongside this dessert.

Marinate thinly sliced radishes and sweet onions in a Sherry vinaigrette for a side salad. Serve coarsely mashed potatoes with the turkey, and for dessert, layer strawberry ice cream with sugared strawberries in large wineglasses.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

This pull-out-all-stops dessert layers a white chocolate pistachio cake with strawberries and a do-ahead pistachio butter-cream. For the finishing touches, whipped cream is piped up the sides, and a marzipan top is crowned with fresh strawberries.

Can be prepared in 45 minutes or less. Makes use of a microwave.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

This recipe can be prepared in 45 minutes or less. This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

Active time: 40 min Start to finish: 40 min

Active time: 25 min Start to finish: 45 min

It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket. Active time: 30 min Start to finish: 30 min

White asparagus has a delicate flavor that works especially well with our truffle vinaigrette, but try the dish with green asparagus, too.

Squash blossoms are extremely perishable; it's best to use them the day you buy them.

When ripe, fresh apricots have a velvety-soft deep golden skin with a faint blush and the most delicate flavor. When picked before maturity, the flavor is less than exciting but baking surprisingly intensifies the flavor even of the pallid ones, bringing them more toward the piquancy of dried apricots. Since baked aprictos are so vivid, I always bake them entirely open-faced in a pie. Glazing them with strained apricot preserves adds extra flavor and makes them glisten.