From Fine Cooking Magazine

This is great on its own, but if you like to gild the lily, try one of the add-ins below.

Classic Baked Macaroni & Cheese

From Fine Cooking Magazine

Sauteed Butternut Squash with Garlic, Ginger & Spices

From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Basic Roasted Green Beans

From Fine Cooking Magazine

I like to serve this dish with garlic mashed potatoes, braised vegetables, or just a fresh green salad.

Pork Tenderloin with Sage & Marsala Sauce

From Fine Cooking Magazine

Classic Potato Pancakes

From Fine Cooking Magazine

Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it's best to make your own. This cornbread, adapted from a recipe by contributing editor Pam Anderson, is noteworthy because it doesn't call for any wheat flour, so it's bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.

Buttermilk Cornbread

From Fine Cooking Magazine

Pan-Fried Red Potatoes with Pancetta & Rosemary

From Fine Cooking Magazine

Because fresh, tender peas don't arrive in my local markets until the spring artichoke harvest is winding down, I usually make this dish with frozen peas. If you use fresh peas, they'll need more cooking time and more water than called for below. Add fresh peas to the skillet about 10 minutes after you start the artichokes, along with just enough water to keep them steaming steadily.

Artichokes with Peas & Prosciutto

From Fine Cooking Magazine

This puree is terrific on crostini, but you can also use it as a dip for vegetables, pita chips, or bread. Like other starchy purees, this will stiffen a bit after it sits, so if using as a dip, you may want to add a little extra olive oil or lemon juice, or just a spoonful of water to loosen it. The puree will keep in the fridge for up to 3 days.

Fava Bean Puree

From Fine Cooking Magazine

Pesto Vinaigrette

From Fine Cooking Magazine

Start this recipe at least a day ahead. Serve the pork and vegetables with mashed potatoes or with beans (like cranberry or cannellini) seasoned with pounded garlic, extra-virgin olive oil, and sage.

Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

From Better Homes and Gardens

This easy peasant-style quick bread is perfect for making cold summer sandwiches.

Summer Solstice Bread

From Fine Cooking Magazine

The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using.

Lemon-Caramel Icebox Cake

From Fine Cooking Magazine

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

From The Food Channel

A beautiful salad of radicchio and butter lettuce in two contrasting colors of spring: green and deep purple. Topped with paper-thin fresh fennel bulb and plump orange segments, tossed with a homemade raspberry-citrus vinaigrette.

Spring Citrus Salad

From Fine Cooking Magazine

Don't be scared off by the liver in this stuffing. It's really there just to bind the stuffing and add a rich background note; you won't even notice it.

Beef Tenderloin with Wild Mushroom Stuffing & Port Wine Sauce

From Fine Cooking Magazine

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.

Pork Chops with Mustard Sauce

From EatingWell

Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.

Cilantro-Lime Vinaigrette

From Fine Cooking Magazine

To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online. Otherwise, you'll need another cooking fat to supplement. I'd use a mild lard; its flavor isn't obtrusive.

Duck Confit

From Fine Cooking Magazine

If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They're easier to maneuver in the pan.

Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

From Better Homes and Gardens

Name your pleasure! This six-in-one recipe for Italian ice cream gives you all kinds of flavoring options. One flavor will do--but serving a combo will really wow guests.

So-Good Gelato

From Fine Cooking Magazine

Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken.

Smoked Heirloom Tomato Relish with Corn & Beans

From Fine Cooking Magazine

I love this as a side dish because its sweet flavors go so well with my recipe for Mustard-Sage & Maple-Glazed Pork Roast and because the sour-tangy element highlights the flavors in the glaze.

Sweet-Sour Red Cabbage

From Fine Cooking Magazine

I like to make this with both creme fraiche and heavy cream, but you can use all cream if that's easier.

Chocolate-Raspberry Cookies & Cream

From Fine Cooking Magazine

I suggest buying two whole chickens, about 4 pound each, and cutting them into parts yourself. Packaged chicken parts often vary greatly in size, making it hard to get the pieces done at the same time. For a compromise, look in your butcher's display case for bone-in parts that are about the same size--legs about 5 ounces each, thighs about 6 ounces, and breast halves a little more than a pound each.

Grilled Chicken with Apricot-Balsamic Glaze