Bon Appétit

Wine and dried fruit bring a sweet richness to this humble cut of meat.

There's pure asparagus flavor in each bite of this elegant tart.

Serve with toasted country bread.

Surf-and-turf like you've never had before—whole fried trout topped with crisp pieces of sweet and spicy pork. For a traditional Thai dinner, serve the mains and sides family-style with a large bowl of steamed jasmine rice.

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.

This comforting soup is richly flavored but not at all heavy. Fresh ginger and red jalapeños add a nicespiciness. If you can't find red jalapeños, serrano chiles or green jalapeños would make a good substitute.

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

A decadent—but still healthy—vegetarian main.

Crispy, golden slices of garlic add a nice crunch and nutty flavor (picky eaters can have their pasta without or easily eat around it).

A new take on pineapple upside-down cake. Here, a sticky brown-sugar caramel drips down the sides of a super-moist banana cake.

Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.

Four ingredients yield amazing flavor in this clever side. The secret? Caramelizing the shallots, which adds an appealing sweetness to the mashed potatoes.

A roly-poly is a traditional British dessert similar to an American jelly roll. In this version, the scone-like pastry is spread with tangysweet raspberry and rhubarb jam, then baked.

This simple sauce is great with the roly-poly.