Sugar Snap Pea

We've called for live lobsters in this recipe, but, to save time, you could use 1 pound (about 3 cups) cooked lobster meat from your fish market.

This salad is so much lighter and fresher-tasting than mayonnaise-based versions. It gets crispy sweetness from sugar snaps and peppers and nuttiness from tahini. Keep in mind that tahini can turn rancid rather quickly (even in unopened cans, in our experience). We recommend buying it from a place with a high turnover, such as a Middle Eastern market or a natural foods store. Active time: 30 min Start to finish: 2 hr

A simple salad with a tangy dressing-perfect for and April picnic.

This stew is great served with noodles.

Active time: 15 min Start to finish: 15 min

This recipe was created to accompany Seared Rosemary Scallops . Can be prepared in 45 minutes or less.

Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork your favorite Chardonnay.

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.

Active time: 20 min Start to finish: 20 min

It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket. Active time: 30 min Start to finish: 30 min

We think bowls made of ice are the perfect vessel for this soup, but if space is tight in your freezer, regular soup bowls will work just fine. Active time: 30 min Start to finish: 8 1/2 hr (includes chilling)

Can be prepared in 45 minutes or less.