Executive Chef Ken Lingle uses this spice for seared duck breasts (hence the name), but he also uses it for grilled lobster tails and roasted cauliflower. Use as a rub.

This springtime pastry is a cross between a fruit pie and a cheesecake.

Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops.

 As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad.

This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese.

David Ludwig writes, “A grain-free crisp? Believe it! This crisp is easy to make and so delicious your family won’t notice what’s missing. Get creative with seasonal fruits for a treat any time of year.”

Dolmathes, or stuffed grape leaves, are a favorite vegetarian appetizer.