Dairy

A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both.

Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of the herbs that grow wild all over the region—in this case, fennel. Cooks are known to vary their crusts depending on the affair, from short, buttery versions to pizzalike yeast crusts; the latter is used here to keep the tart light.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

It makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

Spread the pesto over the dough , then add toppings. Roasted asparagus, well-drained cooked spinach, and crumbled feta would be delicious.

A simple but sophisticated starter: Puff pastry squares are topped with a bright spring mixture of asparagus spears, fresh shiitakes, and crème fraîche.

These mouthwatering sandwiches are packed with zesty flavor. Wrap them up and serve at a picnic.

Greek-style yogurt gives the cake a rich, moist texture.

This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).

The easiest way to crack the coriander seeds is to put them in a heavy-duty plastic bag and pass over them with a rolling pin. For a great sandwich, split a biscuit and fill it with sliced ham or smoked salmon.

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

Raynaudes is not far from the garlic capital of the southwest, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by an appellation d'origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.

Ramps stand in for both basil and garlic in this new spin on pesto.

At his restaurant, Ford's Filling Station, in Culver City, California, Ben Ford says he strives to serve "things that you don't necessarily identify with traditional comfort food but that give all the [same] nourishment." This signature recipe for flatbread—a very thin "pizza" with sweet shrimp, white bean hummus, melted leeks, caramelized onions, and a scattering of sharp cheese—is comforting and satisfying yet anything but bland or conventional.