Bon Appétit

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Let guests mix their own Bellinis — it's a great ice-breaker, and allows everyone to custom-blend their drinks.

Unlike their larger siblings, baby artichokes have no thistly choke and are completely edible. Despite the name, they're fully mature.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

Ask your fishmonger to skin the salmon fillets for you.

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

Brunch isn't really brunch without sparkling cocktails. This is an almond-flavored take on the classic.

Make this multicolored salad a day ahead and chill it overnight for best flavor.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang." Broiling caramelizes the sugar and gives the salmon a deeper flavor.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.