“Delicate.” “Flaky.” “Perfect.” “I could not stop eating it!” That’s what folks are saying about this hors d’oeuvre that’s a cinch to make—and devour.

• Quick Glance
• 20 M
• 1 H, 40 M
• 3

Clap of hands. Is there anything that screams spring more than these lightly buttered peas with a wee bit of cooling mint on top? We think not.

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• 10 M
• 15 M
• 2

Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.

• Quick Glance
• 20 M
• 1 H
• 6

Try your hand at homemade fortune cookies that you can stuff with you own zany fortunes. Feel your luck changing already?

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• 1 H
• 1 H
• 3

A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.

• Quick Glance
• 10 M
• 15 M
• 1

Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.

• Quick Glance
• 25 M
• 1 H, 15 M
• 26

Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.

• Quick Glance
• 1 H, 5 M
• 1 H, 5 M
• 8

These phyllo-wrapped appetizers are Greek through and through to their very filling of lamb and mint or feta cheese and olives.

• Quick Glance
• 1 H
• 1 H, 30 M
• 0