Spring

Active time: 15 min Start to finish: 20 min The tangy citrus and nutty flavors of the dressing make this asparagus a nice complement to the spiced chicken breast or to simply prepared fish.

The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.

This inventive salad is a terrific addition to any summer buffet. For this party, also prepare red cabbage coleslaw, or buy some at the market or a take-out spot.

An easy side dish with flavor from green onions, parsley, oregano and Parmesan.

Tahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

To prevent fingerprints or smudges, wear thin cotton gloves* while handling the eggs.

(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.

Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Crisp, freshly cooked shrimp are wrapped in prosciutto slices, then set atop a salad of roasted peppers, garbanzo beans and artichokes tossed with a tangy dressing.

The chutney also works well as an accompaniment to chicken, duck or lamb.

(Pistachio Wafers Layered with Strawberries and Cream)