I loved penuche as a child in the 1970s. When the plate came around, I’d surreptitiously take two pieces rather than the polite single piece. (At least I thought I was being surreptitious.) But as I grew older, the stuff appeared less and less frequently in my life. Time to bring it back.

Plantain chips with your new favorite dip, an herby rice salad, and, of course, a tasty sandwich — whether you’re headed to the beach, the park, or just a picturesque patch of grass, look toward these recipes for this season’s best picnic spreads.

When Mark first suggested, a full year ago, that we do a piece on cooking with scissors, I grabbed my everyday pair, held them in front of me like a divining rod, and set out on our quest.

If you still have on-the-verge broccoli bits and stems in your fridge, that’s great. Don’t forget about any stale bread, either—combined with a few other things, a balanced and delightfully textured soup could be in your future. Old potatoes are great for frying and serving with a bright, springy smoked fish dip. And quickly-“candied” carrot scraps should be the crowning jewel on your sundae.

This is when I turn to recipes that showcase maple’s complex, magnetic sweetness—like, for example, these sweet, flavorful maple oatmeal almond cookies. They call to mind those little packets of “maple and brown sugar” instant oatmeal from my youth.

Around this time of year, while some might get swept up in an endless search for ramps, these recipes are less fleeting. If your peas are still frozen, your herbs are still dried, or your artichokes are still peacefully nestled in a can in your pantry, you can still put together these dishes that match the mood of the new season of growth.

Instead of labor-intensive deviled eggs, leave your eggs as they are, season them with salt, and add a dollop of something creamy like kewpie, crème fraîche, or homemade mayonnaise. From there, design a decadent bite with whatever ingredients you have on hand, from anchovies to cheese and crushed potato chips.

Arnold Myint loves Thai food, and loves Southern food, and for him, the two aren’t “separate.” In this excerpt from his cookbook, Family Thai, Myint, who is also today’s podcast guest explains. (Plus: three recipes from the book.)

During a week alone in Bermuda, Mark learned (or re-learned) many things about cooking for yourself and just yourself every day: The necessity of repetition, the relative effort involved in cooking for one instead of two or four, the role that positive reinforcement plays in a cooking life, and the relationship of alcohol and salt.

Of course, there’s nothing morally wrong with going out to eat, and of course it can be fun, but the food that most of us eat when we do go out makes it a dangerous habit. Even with grocery stores nearby, Americans turn to burgers and fries before fruits and vegetables.