Bon Appétit
Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.
By Tina Miller
Seared Wild Salmon with New Potatoes and Dijon Broth
Ask your fishmonger to skin the salmon fillets for you.
By Tina Miller
Lemon and Blueberry Upside-Down Cake
By Mary Cech
English Pea Purée
By Suzanne Goin
Spiced Shrimp and Red Onion Sauté
This fragrant dish would be great served over couscous.
By The Bon Appétit Test Kitchen
Rum Punch with Passion Fruit and Lime
Complete the tropical scene by garnishing these pink drinks with paper umbrellas or (unsprayed) orchids.
By The Bon Appétit Test Kitchen
Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
By Kristine Kidd
Lemon-Ginger Cake with Pistachios
By Mary Cech
Parsley-Sage Matzo Balls
By Miriyam Glazer and Phyllis Glazer
Champagne and Amaretto Cocktails
Brunch isn't really brunch without sparkling cocktails. This is an almond-flavored take on the classic.
By Annabel Langbein
Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.
By Suzanne Goin
Chilled Watercress Soup with Onion Cream
The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.
By Tina Miller
Roasted Red Bell Pepper Salad
Make this multicolored salad a day ahead and chill it overnight for best flavor.
By Giada De Laurentiis
Chilled Lemon Souffles with Caramel Sauce
Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.
By Mary Cech
Rum-Raisin Apple Cake
Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."
By Selma Hurwitz
Deviled Eggs with Capers and Tarragon
By Kristine Kidd
Salmon with Mustard and Brown Sugar Glaze
Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang."
Broiling caramelizes the sugar and gives the salmon a deeper flavor.
By Selma Hurwitz
Green Horseradish Sauce
By Miriyam Glazer and Phyllis Glazer
Rhubarb Compote
By Mary Cech
Strawberry Tiramisu
Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.
By Giada De Laurentiis