Celery

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dressing.

This excellent, all-purpose broth can be made three days ahead; keep it covered and chilled.

Few Asian meals are complete without pickles, which function variously as appetizers, condiments, salads, palate cleansers, and relishes. Here, Chang breaks down the process so you do the work once but get four very different quick pickles out of it.

Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.

The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita certainly fits the bill. We first had a version of it at Manhattan's Wallsé, and were stunned by the interplay among the bright, verdant mix of apple and celery with the richness of olive oil and the heat of grated horseradish. (Here, we've substituted wasabi for the horseradish.) It's a truly sophisticated way to end a meal.

Chuchi e palmito Bites of chayote are a burst of refreshment here. A slight acidity from the hearts of palm and the lime juice, along with chopped herbs, makes this one of the brightest salads you've ever tasted.

Flavorful smoked mackerel (a nice change from tuna) stars in an effortless combination of crisp, refreshing ingredients that require no cooking.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Look for panko in the Asian foods section of the supermarket.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

Roasting the fish in salt makes it very moist — without, surprisingly, making it taste too salty. The lemony salsa verde adds zing and freshness that contrast nicely with the roasted fish.

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.