Quick

A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!

The sweetness can be adjusted be adjusted to your liking. This version falls somewhere between orta and sekerli. Depending on the amount of sugar added per cup, Turkish coffee is served in four variations. Sade — without sugar
Az Sekerli— 1/2 sugar cube
Orta— 1 sugar cube
Sekerli— 2 sugar cubes

This quick and healthy shake is a great breakfast on-the-go.

Ground dried mushrooms become a flavorful crust for the steaks.

Brie coats the rigatoni like a creamy pasta sauce.

The Caipirinha is Brazil's most popular cocktail. The drink is traditionally made with limes, but Amber uses tangerines instead.

Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

This is delicious served either warm or at room temperature.

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel. Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

This simple preparation puts the focus on the fabulous seafood.

Here's a very simple salad that's loaded with Southeast Asian flavor.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas.