Spring

Active time: 20 min Start to finish: 30 min

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

A leek puree adds rich flavor. This side dish is especially good with the Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

Active time: 20 min Start to finish: 25 min

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.

Serve this intensely flavored curry — made with Thai red curry paste and coconut milk from the supermarket's Asian foods section — over steamed jasmine rice. A side salad of bean sprouts drizzled with Asian salad dressing would be a cooling accompaniment; follow it with mango slices.

The ultimate onion dip? You decide.

Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes. Active time: 1 hr Start to finish : 2 1/2 hr