Recipe: Chilled Spring Pea Soup
Daniel Boulud’s deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City.
Skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.
Recipe: Smoked Salmon Crisps
Thomas Keller’s salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals at the French Laundry in Napa Valley.