Here’s a foolproof recipe that involves nothing more then assembling a few store-bought ingredients with a five minute chocolate sauce. Make it once and it’ll soon become a stand-by whenever you want a little something sweet

This pasta features a few flavors of the season-mint and peas-along with lemon and ever-popular salmon. It’s just the thing to hit the spot on a crisp spring evening.

The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.

Experiment with different combinations of your favorite herbs to coat the snapper, but remember to balance strong herbs, such as dill and thyme, with milder ones, such as parsley.

Rubs should coat foods lightly. Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound. Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.