Bon Appétit

A blintz is simply a filled crepe. If making crepes is new to you, you'll be glad to know that there is plenty of batter to try a few practice ones. The completed blintzes can be frozen for up to a month.

Pass a pitcher of cold low-fat or nonfat milk to drizzle over this cereal.

A refreshing finale to a healthful dinner.

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

Miso soup — a fermented-soybean broth — is not difficult to make at home. Freeze the ginger and thaw it before squeezing; that way, extracting the juice will be easy. Chilled sake goes well with the meal.

Lighter in flavor and texture, this is the perfect sauce for ravioli.

Potatoes are a major crop in northern New England, especially in Maine, and roots such as turnips have always played an important role in the region's cuisine. The availability and longevity of both vegetables make them indispensable for coldweather cooking.

Strawberries, blueberries, nectarines and vanilla ice cream team up in a quick sundae.

The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. See how to dice potatoes.

An easy side dish for ham or chicken. The dressing can be made a day ahead.

This zesty condiment is a wonderful addition to sandwiches. It also makes a great dip for raw vegetables and a superb sauce for fish.

Great with grilled chicken or meats, or as an addition to hamburgers and other sandwiches. If available, use Vidalia or Maui onions for this delicious condiment.

Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.

The name Indian pudding comes from the addition of cornmeal here — early colonists called most everything made with corn "Indian." Originally the pudding was cooked in a pot over the open hearth and was very dense. This is a lighter version baked in a modern oven, but we kept the traditional step of pouring milk or cream over the top of the pudding before cooking it.