Bon Appétit

This recipe is a take on bibimbap, a Korean dish often made up of rice topped with vegetables, sliced meat, a fried egg, and hot sauce. Serve with ice-cold beer.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And don’t be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

This homemade version of the childhood favorite is absolutely incredible. Flaky pastry, strawberry preserves, and powdered sugar—what's not to like?

This delicious dessert gets a double dose of maple flavor: one in the cake, another in the cream cheese-maple frosting. Keep in mind that maple syrup affects the baking time of this cake (it takes almost an hour to bake).

Mayonnaise replaces the oil that's typically used in chocolate cakes. It gives this cake—which would make the ideal birthday cake—an incredibly moist and tender texture. Serve with glasses of ice-cold milk.

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

Rhubarb adds a touch of tangy sweetness to simmered red cabbage. If you like, seared chicken breast can be used in place of the roasted salmon.

In this East Coast-style breakfast treat, a tender sour cream coffee cake is topped with a thick layer of cinnamon-scented streusel.

To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.