Mushroom

Chef: Wylie Dufresne, 71 Clinton Fresh Food, New York City. Claim to fame: His restaurant won a rave review from The New York Times — now it's a hot spot. How he defines natural: "Clean, simple food tastes best; by happy accident it's also healthiest."

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network show Too Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

The French prince: Jean-Georges Vongerichten, executive chef and co-owner of Jean-Georges, Jo Jo, Lipstick Cafe, Mercer Kitchen, and Vong in New York City. What you'll love: No-mess cooking — just wrap the chicken and vegetables in foil, then bake and serve. Our taster says it all: "Super easy and very delicious."

Everything about this dish is light, clean, vibrant, and harmonious, with the wonderful taste of corn perhaps taking center stage. The corn's refined sweetness is marvelously juxtaposed with the elegant sour flavor in the cheese. Mushrooms provide an earthiness, and spinach leaves cut through all the elements to insure a clean, bright taste. A playful salad featuring buttery lettuces, tomato pieces, and Rawmesan adds even greater depth on the palate. Here, both the flavor and textural variety are extraordinary.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

What to drink: Red wine that's both earthy and light — try a northern Rhône Syrah blend like Saint-Joseph.

Using multicolored carrots makes this beautiful side dish even more vibrant.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Serve this hearty side dish with a pork or lamb roast.

The entrée and side dish roast together for a quick yet elegant meal.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Magret duck breasts come from Moulard ducks; you can also use smaller Muscovy duck breasts. Both are available at some supermarkets or at dartagnan.com.