| It's no secret that most produce is superior when it is in season — peaches, strawberries and tomatoes come to mind — but these days much of it is available year-round. Still, there are the things I buy only when they are in season. Rhubarb is one. Frankly, I just don't see much rhubarb when spring has sprung, but right now I'm seeing bright pink piles of it, so when my colleague Aaron Hutcherson developed this Rhubarb Upside-Down Cornmeal Cake, I jumped at the chance to try it. It's a great recipe for inexperienced bakers and delivers a slice of moist cake that goes perfectly with a cup of coffee, but can become dessert, too, with a scoop of ice cream or a dollop of whipped cream. It would be a lovely treat to bring out for houseguests, if you've started entertaining again. Writer Adam Roberts prepared a menu and an evening to put himself and his guests at ease. He started with individual servings of White Bean Dip With Lemony Pesto and Crudites, followed by a meal centered around Slow-Roasted Salmon and Herby Rice Pilaf. He enjoyed encouraging guests to linger over his dessert of Lemon Pudding With Blueberry Whipped Cream. Then once they left, he noted experiencing "the familiar quiet after a roomful of chattering voices, clanking glasses and scraping plates — I felt a sense of peace and optimism that I hadn't felt in a long time." Roberts will join our chat on Wednesday, June 9, when we'll share more tips and menu ideas for hosting your first post-vaccine gathering. Join us, please. (See details about the chat below.) The dish I made this week for the Dinner in Minutes column is pretty enough for company, too. It features a spicy, dark remoulade adapted from a favorite New Orleans restaurant and served atop a salad made with boiled shrimp and crisp lettuce. Hard-cooked eggs and creamy avocado provide balance to the assertive, tangy sauce. For a weeknight at home, you also could try Rob Petrone's Turkey and Kale Ragu. Rob's flavorful recipe and his impassioned defense of ground turkey as a neutral canvas for a creative cook have made me a believer. Join us each Wednesday at noon (ET) for our weekly food chat. You must register, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Submit a question now. Want more recipes? Sign up for the Eat Voraciously newsletter and you'll get an adaptable, quick dinner recipe delivered to your inbox every Monday-Thursday.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Rhubarb's pleasant tartness is paired with a cardamom-scented cornmeal cake cooked in a cast-iron skillet. By Aaron Hutcherson ● Read more » | | | If you're having people over for dinner for the first time since the pandemic began, here are strategies to help make it a success. By Adam Roberts ● Read more » | | | A generous dollop of lemony pesto brightens this creamy white bean dip, which is a great dinner-party starter. By Adam Roberts ● Read more » | | | This make-ahead pudding is an ideal dinner party dessert. By Adam Roberts ● Read more » | | | This remoulade recipe is spicy. If you prefer a milder version, add the horseradish and hot sauce to taste. By Ann Maloney ● Read more » | | | If you're looking for a protein that's a blank canvas for your spice cabinet, ground turkey is your friend. By Rob Petrone ● Read more » | | | Open-faced veggie melts of broccoli rabe and provolone are a healthful and contemporary spin on a diner classic. By Ellie Krieger ● Read more » | | | In this donburi recipe, top fluffy rice with seared meat or vegetables, quick-pickles and crispy nori for a flavorful meal. By G. Daniela Galarza ● Read more » | | | | 
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