Lemon

"My husband and I celebrated two of our anniversaries at the restaurant in the Morrison-Clark Inn, in Washington, DC, and enjoyed the experience both times." says Michelle M. Berberet of Alexandria, Virginia. "We are especially fond of the lemon chess pie. Do you think you can get the recipe, or is it a state secret?" It's no state secret—pastry chef Sol Schott was happy to share. Active time: 45 min Start to finish: 2 1/2 hr

Can be prepared in 45 minutes or less.

A lovely do-ahead pasta salad for spring.

For this dessert a dramatic shape can be achieved by using molds made from foil. The mousses are equally delicious, of course, when made in 3/4-cup ramekins — they just won't be as tall.

Lemon verbena is a perfumy herb with a strong lemon flavor and a lemon-lime aroma. Its shiny green leaves can be added to salads, chicken and fish dishes, and desserts, as well as tea. For this pound cake, if you can't find lemon verbena at your specialty produce market or nursery, use freshly grated lemon zest in its place.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

In addition to dressing greens, this is especially good drizzled over sliced avocado. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

Can be prepared in 45 minutes or less but requires additional unattended time.

This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York.

Stout, in the sharper-flavored ale family of brews popular in Great Britain, gains its dark color from the roasted malt used in its brewing. The rich, malty flavor melds well with the molasses and aromatics in this moist cake, which is brightened with a lemon glaze.

Broil or sauté an assortment of red, green and yellow bell pepper strips to serve alongside the chicken, and complete the main course with orzo pasta tossed with olive oil. Baklava from the bakery and strong coffee finish this Greek-themed meal.