There are many reasons to love black cod -- it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here's one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

It's not very often that I whip up a plated lamb dinner for friends. Good-quality lamb is a real splurge, but sometimes life's events call for nothing less than the best. This simple, showstopping menu does just that.

Every once in a while, you've gotta pull out all the stops. You've got to roll your own pasta and spend an afternoon carefully folding it around spoonfuls of creamy  cheese while gazing out the window and listening to This American Life. Then you have to serve this handmade tortellini as its very own course at an extra-special dinner party. And serve it simply — not buried in a rich ragu, but with a few ladles of good Parmesan-infused broth so everyone can taste how amazing these little pasta dumplings truly are. Trust me on this one. It's worth it.

With more sunshine, my end-of-day goal is to spend a few moments putzing in my garden. This means that dinner ends up being simple recipes and easy but delicious drinks, like smashes. These smashes make up a whole new world of cocktails with endless options for muddling, mixing, and of course sipping. This one is just perfect for today's 10-Minute Happy Hour.

At this moment, I have my kitchen door open, and from my table I can see daffodils, new green grass, and yes, leaves. Hallelujah. It's about time. I love winter, and snow, but the leaves are overdue this year and I've missed them. Green leaves mean crunchy leaves on the plate, too — tender lettuce, juicy and crisp. Let's gather up some leaves and eat a salad for lunch; it's time. This one is a light yet nourishing lunch, with red quinoa and avocado to make it just a little more satisfying.

Joanne Weir, a San Francisco chef, tequila expert, and the subject of one of our early kitchen tours, makes a margarita at her Bay Area restaurant Copita that is known as one of the best in the region. She says — and I agree whole-heartedly — that the biggest mistake people make with their margaritas is that they use too many ingredients like Triple Sec, Grand Marnier, or Cointreau. It’s all about the balance of sweet and tart in a glass with just a few ingredients: 100% agave tequila (Weir prefers blanco), freshly squeezed lime juice and agave nectar. 

I was always scared to attempt risotto, so it wasn't until culinary school that I realized how easy they actually are. Time consuming, yes. Hard? Not at all. But then I discovered baked risotto and I've never looked back. This version with peas, asparagus, and pancetta is a personal favorite, and the epitome of spring! 

My idea for this iced tea-slash-mocktail has been brewing ever since one of our readers suggested pu-erh as a possible non-alcoholic alternative to bourbon. (Thanks, missjulia!) Bourbon is my favorite liquor, but my partner is allergic to alcohol, so it seemed a fun challenge to create something we'd both enjoy. And pu-erh turned out to be the perfect ingredient.

I consider caramel popcorn to be the ultimate party treat — beloved by the attendees of children's birthday parties and grown-up cocktail hours alike. It's crunchy, it's deeply caramelized, and it's utterly addictive. If your only experience with caramel popcorn is the sticky-sweet stuff that comes Christmas tins, then I insist that you drop whatever you are currently doing and make yourself a batch this afternoon.