French in a Flash: French Peas

Sweet little green peas are gussied up with shallots, diced ham, and a splash of cream. These are how peas were meant to taste.

Creamy Asparagus, Basil, and Crème Fraîche Velouté

Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup.

The Secret Ingredient (Pink Peppercorn): Pink Peppercorn and Parmesan Gougères

Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch.

Cheesy Grits With Spring Vegetables

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks

The tartness of cranberry is one of the few things that can rein in that over-the-top sweetness of white chocolate. What a perfect ice cream that would make, and what an unexpected Thanksgiving dessert to scoop next to a slice of pumpkin pie.

Savory Cheese Soufflé

This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.

Sweet Pea Soup From 'Kitchen Confidence'

Kelsey Nixon's pea soup in her new cookbook, Kitchen Confidence, is a perfect example of resourceful pantry cooking.

The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes

There is something about creamy saffron mussel anything that just works. Simple mussels, stewed with sweet, just-burst tomatoes, thick sweet cream, and pungent, almost-bitter saffron. I dare you not to drink the broth like soup.

La Laiterie's Herbed Mac and Cheese

This adaptation of La Laiterie's casserole in Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's a riff on the mac and cheese from La Laiterie in Providence.

The Food Lab's Creamed Spinach

The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments I include here are a doubling-up of the alliums and a last-minute shot of crème fraîche for a final dose of creaminess and fresh flavor.