Lemon-Buttermilk Pudding Cakes

These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top.

• 1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly, plus about 2 tsp. more, softened, for the ramekins
• 3/4 cup granulated sugar
• 3 large egg yolks, at room temperature
• 1 cup buttermilk, at room temperature
• 1/4 cup whole milk, at room temperature
• 1-1/8 oz. (1/4 cup) all-purpose flour
• 1/4 tsp. table salt
• 1/3 cup fresh lemon juice, at room temperature
• 4 large egg whites, at room temperature
• 1 Tbs. finely grated lemon zest
• 1/2 cup lightly sweetened whipped cream, for serving (optional)
• 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries, for serving (optional)

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ramekins and arrange them in a roasting pan or in two 8x8-inch Pyrex baking dishes. Fill a kettle with about 6 cups of water. Bring to a boil and set aside.

In a large bowl, whisk the melted butter with 1/2 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Whisk in the buttermilk, milk, flour, and salt just until smoothly blended. Whisk in the lemon juice.

In a large bowl, beat the egg whites with an electric mixer (a hand-held or stand mixer fitted with a whisk attachment) on medium speed until frothy, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks—the peak should flop over immediately when the beater is lifted—30 to 60 seconds. Reduce the mixer speed to medium and very slowly sprinkle in the remaining 1/4 cup sugar. If necessary, stop the mixer and scrape down the sides of the bowl. Beat on high speed until the whites hold medium-firm peaks—the peak should hold its shape pretty well when the beater is lifted, but the tip will curl over on itself—30 to 60 seconds.

Spoon one-third of the whites onto the egg yolk mixture, sprinkle with the lemon zest, and gently whisk to blend. Using the whisk, gently fold and stir the remaining whites into the batter. The batter will be light and foamy but thin.

Spoon the mixture evenly among the ramekins—you can fill them to the top. Put the roasting pan with the ramekins in the oven and pour enough hot water from the kettle into the pan to reach about halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and puffed, 25 to 30 minutes. They should spring back slightly when touched. Take the cakes out of the water bath and let cool on a rack to room temperature. Then refrigerate for at least 2 hours and up to 24 hours before serving. Top the cakes with a small dollop of whipped cream and garnish with a few fresh berries, if using.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

The lemon-herb marinade does double-duty in this recipe. Use a generous amount to marinate the salmon, and then drizzle some on the potatoes before roasting. You might still have some leftover; use it to marinate chicken or lamb. I like to highlight the lemon flavor by drizzling a little lemon oil on the salmon just before serving. Don’t skip this step: it really pulls the flavors of the dish together.

• 1-1/2 cups olive oil, plus 2 Tbs. for sautéing the greens
• 3 Tbs. coarsely grated lemon zest
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme
• 2 Tbs. chopped garlic
• 6 portions skinless salmon fillet, 6 oz. each
• Lemon Oil (see below)
• 2 lb. medium red or yellow potatoes (or 1 lb. each)
• Kosher salt and coarsely ground black pepper
• 12 cloves garlic, roasted and coarsely chopped
• 2-1/2 oz. (1/2 cup) pine nuts, toasted
• 4 oz. (1/2 cup) raisins, covered with 1/4 cup port and macerated for several hours or overnight (optional)
• 12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator

For the lemon oil:

• 1 cup best-quality extra-virgin olive oil
• Grated zest of 2 lemons

One day ahead:

Make the marinade: Combine the 1-1/2 cups olive oil,  lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.

Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.

Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator. 

One hour ahead:

Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart.

Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.

Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.

20 minutes before serving:

Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.

While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).

To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

• 1/4 cup mayonnaise
• 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
• 2 tsp. fresh lime juice
• 2 tsp. finely chopped fresh tarragon
• 6 6-oz. center-cut, skin-on salmon fillets
• Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Smoked Salmon and Dill Quiche

Like a cream-cheese-and-lox bagel in quiche form, this is the ultimate brunch centerpiece.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 tsp. granulated sugar
• 1/2 tsp. kosher salt
• 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
• 1 large egg yolk
• 2 Tbs. cold whole or 2% milk

For the filling

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup chopped fresh dill
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 4 oz. cream cheese, cut into 1/2-inch cubes
• 3/4 cup diced smoked salmon (about 4 oz.)
• 1/4 cup diced red onion

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, dill, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the cream cheese, salmon, and onion over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Seared Asparagus with Lemon & Parmesan Curls

Although you can choose to keep the asparagus whole in this dish, it sears better when the spears are cut in half. Use a vegetable peeler or cheese slicer to shave the Parmigiano Reggiano into curls.

• 1/4 tsp. grated lemon zest
• 1 tsp. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive-oil
• 1 lb. large asparagus (about 16 spears), woody ends snapped off, spears peeled and cut in half crosswise
• 1 clove garlic, peeled and smashed
• 1 large shallot, cut into 1/4-inch disks
• Pinch dried red chile flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup water; more if needed
• 10 shavings (2 inches long) Parmigiano Reggiano

Combine the lemon zest, lemon juice, and 1/2 Tbs. of the olive oil in a small bowl; set aside. Turn on the exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When the pan is hot, pour in the remaining 2 Tbs. olive oil, and a few seconds later, add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook, shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3 to 4 minutes. Reduce the heat to medium low, carefully add the water (it will steam), and cover the pan with the lid ajar. Cook until the asparagus is just tender, 3 to 4 minutes. (If the water evaporates before the asparagus is done, add more, 1 Tbs. at a time.) Drizzle the lemon mixture over the asparagus. Season to taste with salt and pepper. Transfer the asparagus to a small serving dish and top with the Parmesan curls. Serve immediately.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 2 Tbs. mirin
• 1 Tbs. reduced-sodium soy sauce
• Kosher salt
• 1 Tbs. peanut oil
• 5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
• 1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2/3 cup shelled edamame (thawed, if using frozen)
• 1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Shrimp with Fennel, Tomato & Pernod Sauce

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1/4 cup Pernod (French anise-flavor liqueur)
• 1 14-1/2-oz. can petite-diced tomatoes
• 1 tsp. chopped fresh thyme
• 1/4 cup chopped fresh flat-leaf parsley

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Hot Garlicky Shrimp with Asparagus & Lemon

Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor. It's important to start with a good sear, which guarantees moist, succulent results.

• 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1 lemon
• 6 Tbs. extra-virgin olive oil
• 4 medium cloves garlic, thinly sliced
• 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 2/3 cup low-salt chicken broth
• 1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. white miso
• 1 Tbs. honey
• Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Steamed Green Beans with Lemon Vinaigrette

Use any leftover vinaigrette as a salad dressing or as a marinade for grilled chicken.

• 1-1/4 lb. green beans, trimmed and rinsed
• 3 Tbs. fresh lemon juice
• 2 Tbs. mayonnaise or heavy cream
• 1 Tbs. minced shallots
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• 1/2 cup canola oil
• 1/4 cup chopped red bell pepper

Steam the green beans until tender, about 5 minutes. Meanwhile, in a small bowl, combine the lemon juice, mayonnaise, shallots, salt, and pepper. Add the oil in a slow stream, whisking constantly until the vinaigrette is well blended. Toss the cooked beans with the red pepper and enough vinaigrette to coat, about 1/3 cup. Serve warm, with extra vinaigrette on the side, if you like.

Quick-Braised Peas, Lettuce & Scallions

Although young peas are better, you can use mature peas here—just cook them longer. And you can use pea broth instead of chicken broth. You can serve this dish with grilled spring lamb, but it also goes well with chicken, duck, and fish.

• 2 Tbs. unsalted butter
• 10 scallions (white and light green parts), halved lengthwise
• 2 cups fresh shelled peas (from about 2 lb. unshelled) or frozen peas
• 1 medium head butter lettuce, leaves separated, washed, and dried
• 1/2 cup lower-salt chicken broth or water
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh mint
• 1 Tbs. crème fraîche

Melt the butter in a 12-inch skillet over medium-low heat. Add the scallions and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown). Increase the heat to medium, add the peas and lettuce and continue to cook, tossing with tongs, until the lettuce begins to wilt, 2 minutes more. Add the broth and a pinch of salt and pepper. Stir well and bring to a simmer.

Reduce the heat to medium low, cover, and simmer until the peas are just tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Remove the lid and add the mint and crème fraîche. Stir well and simmer 2 minutes more to meld the flavors. Season to taste with salt and pepper and serve.

Lamb Skewers with Green Olive & Mint Sauce

Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.

• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• Pinch crushed red chile flakes
• Kosher salt
• 2 tsp. red-wine vinegar
• 1 tsp. honey
• 2 Tbs. chopped pitted green olives
• 2 Tbs. chopped fresh mint leaves

Tip:

If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.

In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.

In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.

Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.

Spinach & Parmesan Gratin

This comforting, savory side dish is good with roasted or sautéed meats. Or pair it with a salad and serve it after a bowl of soup. You can also use this as a filling for crêpes.

• 2 lb. fresh spinach, stemmed, washed, and drained
• 1-1/2 cups milk or homemade or low-salt chicken broth
• 2 Tbs. unsalted butter; more for the baking dish
• 1/2 medium yellow onion, finely diced (about 2/3 cup diced)
• 2 Tbs. all-purpose flour
• 1/4 tsp. kosher salt
• Pinch freshly ground black pepper
• Pinch ground cayenne
• 1-1/4 cups (3 oz.) freshly grated Parmigiano Reggiano

Heat the oven to 350°F. Butter a medium (1-1/2- quart) shallow baking dish.

Fill a large pot about halfway with lightly salted water and bring to a boil over high heat. Add the spinach in large handfuls, adding more as it wilts. When all the spinach is in the pot, blanch for 1 minute. Drain in a colander, running cold water over the spinach to cool it. Squeeze the cooled spinach to remove as much liquid as possible and then chop it coarsely.

Heat the milk or broth in a small saucepan or in the microwave until hot. Set a medium saucepan over medium heat and melt the butter. Add the onion and cook until translucent and softened but not colored, about 5 minutes. Stir in the flour, salt, pepper, and cayenne and cook, stirring constantly, for 2 minutes. Slowly stir in the milk or broth, raise the heat to medium, and cook, stirring frequently, until the sauce bubbles and thickens, about 5 minutes.

When the sauce is ready, add 1 cup of the Parmigiano and stir until the cheese is melted and thoroughly combined. Take the pan off the heat and stir in the chopped spinach, mixing well. Taste and season with more salt if necessary. Scrape into the buttered baking dish, sprinkle the remaining 1/4 cup Parmigiano on top, and bake until the gratin is bubbly and the top is nicely browned, 35 to 40 minutes. Let it cool for a few minutes before serving.

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

• 1 cup jarred brined olives, rinsed, pitted, and finely chopped
• 1/4 cup extra-virgin olive oil; more for the pan
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 small shallot, minced (2 Tbs.)
• 1-1/2 Tbs. red wine vinegar
• 2 tsp. capers, rinsed and drained
• 1 tsp. finely grated orange zest
• Kosher salt and freshly ground black pepper
• Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.


Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.


Top each lamb chop with some of the olive salsa and serve.

Farro Salad with Marinated Artichokes, Watercress, and Feta

It’s worth making the marinated artichokes yourself: the texture and flavor will be far superior to anything that comes in a jar.

For the artichokes:

• 1/2 cup white wine vinegar 
• 2 cloves garlic, peeled
• 1/4 cup kosher salt
• 8 baby artichokes, trimmed, and quartered
• 8 sprigs fresh parsley
• 4 sprigs fresh thyme 
• 2 sprigs fresh oregano
• 2 cups extra-virgin olive oil; more as needed

For the salad:

• Kosher salt
• 1 cup farro 
• 1/4  lb. feta (1 cup), preferably sheep’s milk
• 2  medium scallions, thinly sliced on the diagonal (about 1/2 cup), both white and green parts
• 2  oz. watercress, trimmed and cut into 2-inch pieces (3 cups)
• 1  Tbs. red wine vinegar
• Freshly ground black pepper

Prepare the artichokes:

Bring 1 quart water, the vinegar, garlic, and salt to a boil in a 4-quart saucepan over high heat. Add the artichokes and boil until tender (check near the base of the leaves), about 10 minutes. Drain the artichokes (reserve the garlic), and lay them out on a cloth to dry for about 30 minutes. Put them in a 1-quart container or Pyrex measuring cup. Add the garlic, parsley, thyme, and oregano and cover with the olive oil. Let sit for about 1 hour.

Make the salad:

Reserve 1/4 cup of the oil and drain the rest. Discard the garlic and herbs.

Bring a 4-quart saucepan of well-salted water to a boil. Add the farro and cook until al dente, 25 to 30 minutes. Drain and spread on a baking sheet to cool until barely warm.

Combine the farro with the artichokes, the reserved oil, feta, and scallions and toss to combine. Let sit for 10 minutes to let the flavors meld. Toss in the watercress and vinegar. Season to taste with salt and pepper and serve immediately.

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

• 7 cups lower-salt chicken or vegetable broth
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1-1/4 cups minced shallots
• 2 tsp. minced garlic
• 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
• 12-1/4 oz. (1-3/4 cups) Turkish baldo rice
• 1/2 cup dry white wine
• 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
• 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
• Freshly ground black pepper

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Carrot Salad with Walnut Oil & Honey

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.

• 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried currants
• 1 orange, juiced (about 1/2 cup)
• 3 Tbs. apple-cider vinegar
• 1 Tbs. honey
• 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
• Kosher or sea salt
• Freshly ground black pepper
• 2-1/2 Tbs. finely chopped chives

Combine the grated carrots, walnuts, and currants in a medium serving bowl.

In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
• 1/2  small yellow onion, finely diced
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmigiano-Reggiano
• 5 oz. mascarpone
• 1/2 tsp. freshly grated nutmeg

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.