Roast

Roast the potatoes until the skins are crispy

Bruschetta becomes a main course when it's topped with roasted fish.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

While the Buffalo salmon<\a> is busy hogging all the sauce, what's the chicken left to do all by its lonesome self? Here, it cozies up with ever-so-sweet scallions for some much-needed TLC that manages to be both new and familiar.

Your market basket loaded with produce, olive oil, and fish, you saunter home to your idyllic farmhouse and marinate the vegetables. The following evening, you invite your friends over. Berets optional.

Fiery Buffalo sauce gives buttery salmon tanginess and heat, while a sprinkling of breadcrumbs lends a satisfying crunch.

Topping the chicken with pancetta slices before roasting adds a rich flavor.

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Rhubarb and strawberries usually meet in late-spring pies. This dessert plays on the combination's sophistication. When roasted, rhubarb becomes more intense in flavor and color while still retaining its shape. Rose water contributes a floral delicacy (use it sparingly; a little goes a long way), and strawberry sorbet imparts a cool note.

Food editor Melissa Roberts drew on the influences of her husband's Lebanese heritage when she created this dish, rich with the spices and textures of the Middle East. Each bite of chicken combines crisp skin with moist meat and is savory with a hint of sweetness. Pistachios and raisins pump up the "chew" factor.

We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.

With its warm, comforting flavors of sausage, olives, and white wine, this rustic dish will transport your guests to a farmhouse in Umbria.

Remember to remove giblets before cooking.

This salsa comes together quickly (and can be made two days ahead). If you're pressed for time, there are several good prepared tomatillo salsas on the market. Extra salsa will keep, covered, in the refrigerator for up to a week. Mix with sour cream for a vegetable dip, or add to chicken soup and garnish with strips of fried tortillas.

Why would you make your own curry powder? Because it's fresher and more fragrant than anything you'll find in stores.

Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.