April Bloomfield

April Bloomfield's delicious pancakes are made with fresh ricotta, orange juice and finely grated lemon zest.

"I like a fried egg," says April Bloomfield about the topping on her arugula salad. "Especially when it's fried in bacon fat." She likes to use rich duck eggs when she has them.

With only three ingredients, these candied almonds are quick and easy to make, and can be enjoyed as a tasty snack or crumbled on top of your favorite ice cream.

The quality of the seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. Instead of being milky white, they're almost coral-colored.

April Bloomfield created these fun tacos with grilled steak and a spicy-smoky salsa together with Chefs Roberto Santibañez.

"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.

When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor.

These pan-roasted brussels sprouts from chef April Bloomfield get their deep, woodsy flavor from an underappreciated ingredient: juniper berries.

For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are "the ultimate home fry." She was first introduced to them at cooking school in Birmingham, England. After traveling to France, she perfected this version by adding chopped garlic, lemon juice and crushed red pepper.

First boiled and then double-fried, these fries are insanely crisp.

April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book, A Girl and Her Pig.

In this amazingly fast recipe, chilled ricotta is served over warm apples on toast.