Citrus

This recipe is based on one from senior food editor Sarah Tenaglia's mom.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.

Baby beets, which are roughly the size of a large marble, are sweeter than mature beets and cook more quickly.

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Wild salmon, once so plentiful in Ireland that domestic servants could stipulate in their contracts that they should not have to eat it more than three times per week, has now become a luxury item on both sides of the Atlantic. However, when top-notch fish is available, this simple preparation is a great way to showcase it. The compound butter, with its use of raisins, harks back to the dried fruits popular in the Middle Ages, and the capers show the fondness of contemporary Irish cooks for Mediterranean flavors. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.

Editor's note: The recipe below is taken from All the Presidents' Pastries: Twenty-Five Years in the White House by Roland Mesnier with Christian Malard.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Wasabi peas are dried green peas that are covered in a spicy coating made from wasabi powder. They can be found at some supermarkets and natural foods stores, and at Asian markets. Serve this dish with a bowl of steamed jasmine rice.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.