Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.

Cookbook author and cooking teacher Sonoko Sakai extends her passion for miso to this cake recipe. She explains, "When I moved to Los Angeles from Tokyo, my mother took us to a diner where she ordered us carrot cake for the first time. She was always encouraging us to try things, but a vegetable cake? I was skeptical at first, but when I took the first bite, I fell in love. Soon, I began making my own. I'd never baked with any of these ingredients before, so I felt a little more American every time. Later in my life, the Japanese in me wondered about adding miso to the frosting—after all, mochi sweets are often flavored with miso. I found it offsets the sweetness and gives it a punch of umami. I like to use both white and red miso. Since the flavor of miso varies, start small, taste and adjust to suit your palate."

This easy deviled egg recipe is perfect for your Easter brunch spread—and a great use for all those extra hard-boiled eggs you decorated.

Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Goulash is one of the national dishes of Hungary and therefore, many variations of Hungarian Goulash exist. It can be prepared with beef, veal, pork or lamb and is seasoned with paprika and other spices. We chose pork for our version and rest assured, our recipe is bursting with flavor.

Made with just about any kind of meat, kebabs are classic Iranian street food. Lamb is the predominant red meat eaten in Iran, and its liver is a delicacy. Lemon, garlic and fresh basil nicely balance the liver's mineral flavor.

In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice. Look for preserved lemons at specialty-foods stores.

Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a lighter, but no less delicious, profile. Serve this healthy side with lamb, salmon or roast chicken any time of year--there's no need to save it just for St. Patrick's Day.

A combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.

A beef rib roast screams celebration. The meat is expensive, but rewards minimal effort with amazing, juicy flavor. All you need to do is poke pieces of sliced garlic into the meat, season it with salt and pepper and roast it. Serve with mashed potatoes and greens. Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation). Use leftovers in sandwiches or roast beef hash.

Luxurious beef tenderloin shines when treated to a simple horseradish-mustard rub and roasted for a nicely seared and flavorful crust. Double-down on horseradish with this creamy, pungent sauce to serve alongside. Serve leftover sauce with Cheddar mashed potatoes or as a sandwich spread.