Smoked Salmon Crêpes with Creamed Peas

Recipes

The kabocha squash, with its striking jade green rind, makes soup preparation a snap since there's no need to peel the skin. Serve with a thick slice of crusty bread for a warm, satisfying meal.

Braising in flavorful ingredients is the secret to making lesser-known (and right-priced!) cuts of beef impressive. The beef can be cooked and shredded up to three days ahead and then gently reheated with a splash of water.

Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. Make it ahead for backyard barbeques, and feel free to substitute grapes or nectarines for the peaches and blueberries.

A coffee, brown sugar and butter rub adds unique and flavorful crispness to whole roasted chicken. Feel free to substitute individual chicken pieces if you like, or try the rub on pork, beef or duck.

Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.

This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp and clams to finish cooking.

This recipe is wonderful for brunch or afternoon tea. It is also a good candidate to make ahead when you know your time will soon be precious. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream.

This soulful stew with crisp bread slices makes an elegant meal that can be prepared in less than 30 minutes. If you prefer, you can substitute an additional cup of stock for the wine.

Named after the vessels they're traditionally cooked in, tagines often feature less-utilized cuts of meat that are stewed for a long time. This version is vegetable-based and cooks quite quickly. Its warm flavors pair wonderfully with a quick tart lemon couscous....

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This green salad is packed with colorful, crunchy veggies, making it an excellent complement to chili and other south of the border entrées.

This simple mixture of tofu, spices, garlic and black beans makes a robust filling for tacos. Pack leftovers to assemble tacos for lunch.

There's always something comforting about eating rich and creamy turkey pot pie and this version is no exception. Use leftover Thanksgiving turkey, or even shredded roasted chicken, to make this simple take on a classic even easier.

As an alternative to serving this bright, tart condiment with roasted turkey or chicken, stir a spoonful of it into a cup of yogurt or a tall smoothie for breakfast.

Experiment by trying different vinegars and mustards to craft your perfect blend. A mild honey such as clover or orange blossom works best in this recipe. Toss dressing with salad greens or serve as a dipping sauce with chicken, fried mozzarella or potatoes.

Strawberries and watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.

This recipe has earned its name since the salad features ingredients that can be easily prepared Thanksgiving morning, arranged in a cooler and driven for more than 100 miles, then assembled on site.

Lavender adds a fragrant touch to this tempting union of stone fruits, blackberries and sweet ice cream. A decidedly unique summer treat.

Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.

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