Parade

A crisp is one of the easiest desserts that a nonbaker can make.

Add the green beans to the salad just before serving so they do not discolor.

This is a great substitute for tartar sauce.

This recipe is an accompaniment for Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo.

I always choose a fresh salmon caviar over lumpfish when price is a factor.

The apple-essence syrup is brushed over the cake to infuse it with flavor and make it extra-moist. If you prefer, substitute apple cider for the brandy.

Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.

Present the turkey before carving it. I suggest garnishing it with fresh sage and kumquats.

This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.

This dressing, which I created for my Rustic Chicken Salad, will enliven any salad. Keep whisking while you drizzle in the oil—the vinaigrette will emulsify (thicken).

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

This delicate cut of meat is ideally sautéed (a quick cook in butter or oil) until lightly browned. Don't overcook!

Coarse salt acts as an abrasive, making garlic easier to chop finely. Tangerine juice adds a bright, exotic flavor to roasting vegetables. Call your butcher ahead to order the pheasant.

If you buy a boneless ham, you'll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is that the recipe directions are the same, regardless of the cut of ham.

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

This recipe is an accompaniment for Annabel's Baby Back Ribs. Prepare this sauce 2 days ahead of your party for the flavors to meld. Any extra freezes well.

What's better than fresh, creamy tomato soup on a Sunday night? Ground cloves add the flavor we all remember as kids. Just go very easy, as it is a strong spice.

A turkey seems simple to prepare but needs extra attention, so make the glaze and stuffing ahead. Wash the bird well, refresh it with an orange and use cooled stuffing! The cooked-turkey temperatures given here are USDA-approved.