Pizza need not be off-limits if you are living a gluten-free lifestyle. There are many gluten-free pizza crusts available today that are perfect for quick weekday meals, but I enjoy making pizza crusts from polenta, as I like the texture and flavor that it contributes. There’s no need to wait for the crust to rise, as with yeast-risen wheat-flour bases, and it is a surprising dish to serve to company or at a small party. The crust will not be firm enough to pick up, but, enjoyed with a fork, it has the same satisfaction of wheat-flour pizza.

Roasts are wonderful for a group because they take little effort to produce divine results. You just have to be sure not to overcook them—that’s the only thing that can go really wrong when preparing a roast, be it pork, poultry, or beef. You’ll love the crust on this succulent cut of pork. It adds both flavor and texture to the delicious, slow-cooked meat.

This chicken is a wonderful both hot out of the oven and at room temperature, leaving you flexible for how you want to serve your guests. It’s so simple, you can put it in the oven right before your guests arrive and have plenty of time to sip your Spicy Ginger-Mint Cocktails with them while it cooks. The rosemary imparts a nice buttery flavor, while the lemon adds the citrus accent that goes beautifully with the poultry.

These small lamb chops have always been one of my favorite foods. The bite or two of special succulent meat on each is a perfect size, and if you love the bones, they’re dainty enough to pick up and chew. Saba, a thick, syrupy grape reduction, or “must,” aged in wood barrels, has been described as the original balsamic vinegar. You can find modern versions in gourmet shops and online; or substitute other good-quality balsamic vinegar syrups or aged products called “condiment” balsamic. Here the sweet saba, laced with mint is the perfect delicate accompaniment to the lamb; if enhances the flavor without ever overwhelming it.

The simple spin on the French preparation for mussels is delicious and quick. The plump, juicy mussels are enhanced by the earthy-sweet taste of the leeks and the distinctive fresh taste of the fennel. Sever with a good, warm fresh baguette and you’ve got a perfect meal.

Salmon, with its tender, delicate yet rich meat, only gets more succulent when you semipoach-semibake the fish. That may sound funny, but it’s pretty much what cooking en papillote is—which is as easy as wrapping the fillet in a parchment or foil packet with whatever flavors and accompaniments you like. Don’t let yourself get tired of salmon; once you’ve tried this method, you may never think of pan-frying or grilling it again.

I wasn't raised in a household where meatless meals were a priority. I can probably count on one hand the meals that didn't feature meat in some way that were served on the kitchen table growing up. I'm not complaining about the sorts of dishes that my mother served, and I'm sure that I'm not in the minority -- raised alternately on some combination of meat-and-potatoes and fish-and-rice -- but when I set out to make more meatless meals at home, I was at a bit of a loss. Alternate sources of protein like tofu were unfamiliar to me, and while I later realized how much I liked lentils, my mother hated them, which meant that until I was about 15, I had never seen a lentil before. In the early days, my first instinct was to throw an egg on it. Roasted, sautéd or steamed, I would make up a big plate of veggies, and when I was done, I would fry an egg and throw it on top. Voilà: dinner.

Peas and spring onions are sure signs that spring has sprung. Farmers markets will be boasting these early crops, which are packed with phytonutrients and vitamin K. We’ve combined the two in creamy Indonesian pilaf that is delectable paired with chutneys, yogurt, tropical fruits and a colorful side salad. Traditional snap peas are used in this recipe, but feel free to substitute with any other type of pea that is available to you.

Eggplant parmesan is one of my favorite treats when going out to eat. But when I'm at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I've been known to forget about frying oil and nearly set my kitchen on fire. So, I opt for baked non-breaded varieties of parmesan dishes and one of the surprisingly perfect marriages of tomato sauce, cheese and vegetables is asparagus parmesan. 

It's time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta.