Six Easter Menus

Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip.

Cal Peternell likes teaching recipes that are extremely versatile, like this one. The cake is wonderful when it's made with almost any type of fruit, from figs and blood oranges to pineapple. Peternell usually uses sweet Meyer lemons from his neighbor's tree. Regular lemons are tasty too and add a bitter note that's a lovely contrast to the gooey brown-sugar topping.