Who doesn't like a buttery, rich pound cake? Simple and pleasingly plain, it's comfort food for adults and kids alike. While a winner as-is, a pound cake's simplicity is also an inviting canvas, amenable to garnishes (whipped cream, anyone?) and fruity additions, such as citrus and berries. A brush of syrup on the just-baked cake takes it to yet another level, infusing each crumbly bite with the tang of flavor (lemon? orange?) and saturating the entire loaf with a luscious stickiness.

With all of these choices for inspiration, I went all out and piled on the extras in this fragrant pound cake recipe, with orange zest and ground coriander infusing the batter, and a pile of syrupy strawberries and fluffy cream adorning the plate. The coriander might sound unusual, but it's a dark horse worth considering when it comes to desserts. Often associated with savory food and Asian cuisines, ground coriander is mildly floral and nutty, and brings a subtle perfume and flavor to sweets. It's also exceptionally compatible with citrus, such as orange.

For this recipe, I relied on a favorite tried-and-true pound cake method by Rose Levy Beranbaum, in which she uses lemon syrup to brush her cake. I used an orange and coriander syrup to moisten the cake and coat fresh strawberries, which are spooned over the cake before serving.

Coriander Spiced Pound Cake With Strawberries

Active Time: 30 minutes

Total Time: 1 hour and 30 minutes, plus cooling time

Yield: Makes one 8-by-4-inch loaf -- approximately 8 servings

Syrup:

2/3 cup sugar

2/3 cup water

1 teaspoon coriander seeds, lightly toasted, coarsely chopped

Pound Cake:

3 large eggs, room temperature

1/4 cup whole milk

2 teaspoons finely grated orange zest

1 teaspoon vanilla extract

1 1/2 cups cake flour

3/4 cup granulated sugar

1 teaspoon ground coriander

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature

Garnishes:

1 pound strawberries, hulled, halved (or quartered if large)

1 cup heavy cream

2 teaspoons sugar

1/4 teaspoon vanilla extract

Finely grated orange zest

Prepare the syrup:

Combine the sugar, water and ground coriander seeds in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool completely. Strain the syrup into a bowl and set aside 2 tablespoons syrup for the strawberries.

Prepare the pound cake:

Preheat the oven to 350 degrees. Butter and flour an 8-by-4-inch loaf pan lined with parchment paper: Butter the paper and lightly dust the pan with flour.

Whisk the eggs, milk, zest and vanilla in a small bowl.

Briefly mix the flour, sugar, coriander, baking powder and salt in the bowl of an electric mixer to blend. Add the butter and half of the egg mixture and beat for 1 minute to aerate. Add the remaining egg mixture in 2 batches, beating 20 seconds after each addition.

Pour the batter into the prepared pan and spread evenly. Bake until a bamboo skewer inserted in the center comes out clean, 50 to 60 minutes.

Transfer to a rack, pierce the top of the cake with the skewer, and brush the top of the cake with some of the syrup. Cool for 10 minutes, and then turn the cake out onto the rack. Pierce the sides and bottom of the cake with the skewer and brush with more of the syrup. Cool completely. (The flavors will develop as the cake cools.)

Before serving, prepare the garnishes. Toss the strawberries and the 2 tablespoons syrup in a bowl. Beat the cream, sugar and vanilla in the bowl of an electric mixer until soft peaks form.

To serve, cut the pound cake into 3/4-inch slices. Spoon some of the strawberries over the cake. Top with a dollop of whipped cream and garnish with orange zest.

CAPTIONS AND CREDITS

Whether you use your oven or the grill, this healthy one-dish meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chili heat and piquant mustard, it hits all of the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish.

The salad is another go-to favorite, where I massage the kale leaves -- you've probably heard of this method by now. In case you haven't, massaging the tough leaves helps to tenderize them so that they are slightly softened, but not limp, while taming their earthy flavor. It's really a must for kale salads and can be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves, which is a brilliant prep trick for salad.

I frequently use my grill as my second oven and fire source for cooking meats, chicken and fish, no matter the time of year. I will draw the line, though, when I can't bear the thought of stepping out into polar temperatures or a drenching downpour to quickly char-grill my dinner. So, I turn to my oven broiler for (almost) the same charred results. This is how I prepared these salmon skewers.

You might wonder why I skewered the salmon, especially since there's nothing else threaded with the fish. I cube and skewer the salmon so that the fish, which is cut into large chunks, has more surface area, edges and corners that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers With Kale and Quinoa

Active Time: 20 minutes

Total Time: about 30 minutes, plus marinating time

Yield: serves 4 to 5

Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons fresh lime juice

1 tablespoon sweet chili sauce, such as Sriracha

1 tablespoon Dijon mustard

Salad:

1 small bunch curly green kale

3 tablespoons extra-virgin olive oil, divided

1 tablespoon fresh lemon or lime juice

Sea salt

2 tablespoons balsamic vinegar

1/8 teaspoon freshly ground black pepper

1 cup chopped cauliflower florets

1/2 cup cooked quinoa, room temperature

1 medium carrot, coarsely grated

1 small red chili pepper, thinly sliced

2 tablespoons fresh cilantro leaves, coarsely chopped

2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.

Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and with 1 tablespoon oil, the lemon or lime juice and 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature while you prepare the salmon.

Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and the black pepper in a small bowl.

Preheat the oven broiler.

Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven broiler. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.

While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chili pepper, cilantro and mint to the kale. Drizzle the dressing over the salad and toss to combine.

To serve, spread the salad on a serving platter or divide between serving plates. Arrange the skewers over the salad and garnish with additional mint. Serve immediately.

CAPTIONS AND CREDITS

With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year-round. In fact, the slightly chilled temperature often amplifies the flavor and freshness of the ingredients, especially when the soup is as elegantly simple as this pea soup.

Light and luscious, this pea soup is a lovely spring teaser. A billowy puree of sweet peas is lifted and brightened by swirls of lemon-flecked creme fraiche. The anise-scented tarragon and slivers of peppery pink radish finish the soup, adding a shock of contrasting color and the satisfying bite of a crisp crudite.

I prefer the savory flavor of the chicken stock in this recipe, but additional water may be substituted for a vegetarian version -- in which case, be sure to taste and adjust the seasoning accordingly. The soup may be served slightly chilled or at room temperature. Serve as a light first course for three to four people, or divvy it up between six to eight demitasse cups for a pretty appetizer.

Chilled Pea Soup With Creme Fraiche, Lemon and Tarragon

Active Time: 20 minutes

Total Time: 20 minutes, plus cooling time

Yield: About 2 1/2 cups

1 tablespoon unsalted butter

1 large shallot, finely chopped, about 1/4 cup

3 cups shelled English peas

1 cup chicken stock (or water)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup water

1/3 cup creme fraiche (or plain whole-milk Greek yogurt)

1/2 teaspoon finely grated lemon zest

Sliced radishes and fresh tarragon leaves, for garnish

Melt the butter in a medium saucepan over medium heat. Add the shallots and saute until translucent without coloring, 3 to 4 minutes. Add the peas and saute until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt and pepper and simmer until the peas are very tender, 3 to 4 minutes.

Carefully transfer to a food processor and process until smooth. Add 1 cup water, 1/4 cup at a time, until you reach your desired consistency. (The soup should be a little thick and not too runny.) Taste for seasoning and transfer to a bowl to cool to room temperature.

Whisk the creme fraiche and lemon zest in a small bowl.

Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish each serving with 1 to 2 radish slices and sprinkle with snipped tarragon leaves.

CAPTIONS AND CREDITS