European

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

This goes remarkably well with steak.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

The easiest way to coddle eggs is to place them in egg coddlers, special containers with tight-fitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

This marmalade can be made with navel oranges, blood oranges, or tangerines.

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

When baked, these scones can be frozen in an airtight container for up to 1 month.

Chanterais melons, also called Cavaillon, are a delicious alternative to cantaloupes. Look for them at farmers’ markets and gourmet stores.