Starter

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Melitzanasalata This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma. Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate—that only hastens deterioration. Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos—as long as they are agreeably spicy but not fiery hot.

Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches (10 cm) long. If you don't have your own plants, look for these tender shoots at farmers' markets or Asian grocery stores. Sambal oelek is an Indonesian chile paste, and tart, citrusy makrut lime leaves are used in Southeast Asian cooking.

Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch when matched with a handful of salad greens. I'm always amazed how something so simple, and a tad messy, can be so unbelievably good.

You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night (perhaps finished with a drizzle of olive oil), and then you could make these rice balls for the following evening. They are perfect with a glass of prosecco (or champagne if you haven't really gotten the hang of this economizing business).

Serve the shrimp on toast to soak up the delicious pickling liquid.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip." —Janet McCracken, deputy food editor

A stunning, veggie-packed bowl of spring goodness.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

Add the prosciutto at the last minute to preserve the pretty pink color.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish and are broiled just before serving.

When SFMOMA presented the first Francesca Woodman retrospective in the United States in over two decades, I was excited to immerse myself in the work of another influential female photographer whom I studied in college. I love Woodman's juxtaposition of textures, her way of placing soft and vulnerable human forms in withered, deteriorating environments. My plan was to base a dessert on a photograph with this type of contrast. Of all of the images in the show, the one of the artist wearing a Victorian-style floral coat and flowing dress while posing in a crumbling room was my favorite. At the time the Woodman retrospective opened, I had just returned from a vacation in Scandinavia where I would have been happy to live on only Norwegian hardtack, rye bread, soft cheeses, and smoked salmon. The combination of hearty rusticity and soft refinement of these foods were like elements in the Woodman photo: I saw the crumbling room as a cracker made with whole wheat and rye; her flowing skirt as soft cheese; and the pattern on her coat as beautiful, delicate edible flowers. To create a tender cracker with the heartiness of my Norwegian inspiration, I used two types of rustic flour and incorporated the butter using the same technique that's used to make flaky pie dough. A little bit of yogurt added tang and tenderness to the cracker. To slather onto the crackers, I wanted a soft-textured fresh cheese that was simple to make in our tiny kitchen. Ricotta cheese was just the type. A sprinkling of colorful edible flowers from Leah's garden and a touch of black Hawaiian sea salt perfected the rustic-elegant presentation of the Woodman Cheese and Crackers.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.

Everyone needs one quick, easy, go-to recipe that looks and tastes like a million bucks. These eggs work like a charm: the fragrant truffle oil adds rich, sexy appeal, and a sprinkle of black lava salt lends an elegant finish. Make them super bling by adding a tiny flake of edible 24k gold leaf to each.

Kids and grown-ups alike will be charmed by the Seussian whimsy of these delicious deviled eggs; Sam-I-Am won't have to ask you twice whether you'd like these! If you have a favorite pesto recipe, by all means, use it in the filling.

With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder and Fulton Market clam chowder). It is believed that disdainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish. Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.