Lemon

Roasting the potatoes with the lamb gives them a wonderfully rich, meaty flavor.

Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.

There's plenty of zing in this refreshing summer salad, which also features red onion and peppery watercress.

"A friend of mine served herbed potatoes at a dinner party and inspired me to come up with this recipe," says Brenda Medvid of Reston, Virginia. "My version gets a tangy kick from the lemon juice, and conveniently, it uses only dried herbs. These potatoes make a quick side dish that suits my taste for home-cooked meals."

This recipe can be prepared in 45 minutes or less. This simple sauce enhances the natural sweetness in foods—try it on steamed cauliflower or asparagus or with sautéed fish.

This confection calls for half of our recipe for sweet tartlet shells. Use the remaining half for Chocolate Raspberry Bites.

A simple but flavorful poultry main course.

Terms like large and jumbo can vary among fishmongers. In this recipe we used what are known universally as "U 16/20s" (16 to 20 of them make a pound). We asked our fishmonger to shell and devein the shrimp for us. It cost a little more but saved lots of time. The dried Aleppo chile flakes we call for in this recipe are from the Aleppo province of northern Syria. Their earthy, robust flavor—with more richness than heat—is famous throughout the Middle East.

This recipe can be prepared in 45 minutes or less.

Adding lemon peel shortly before the rice has finished cooking gives it a bright flavor.

This recipe can be prepared in 45 minutes or less. We created this sauce for fish, but it also makes a terrific accompaniment to lamb.

These are great after dinner with coffee or as an afternoon pick-me-up with tea. They are best served freshly made, but they can also be prepared one day ahead and stored at room temperature in plastic wrap.

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.

Active time: 20 min Start to finish: 30 min

This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

This light and airy mousse uses fat-free half and half with unexpectedly smooth results. You can spoon sliced, sugared strawberries over the top to add an extra-special touch of spring.