Joanne Weir

Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

These are delicious as part of an appetizer plate, or as a Martini garnish.

Accompany this salad version of a BLT sandwich with grilled bread.

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

A comfort food menu just wouldn't be complete without something fried. In this addictive appetizer, slices of cooked artichoke are mixed into a beer batter and then dropped into bubbling oil.

Mint with lamb is a classic combination. Here, the mint is made into a gremolata, a garnish that is traditionally made with parsley and sprinkled over osso buco. And because spring is just around the corner, this long-cooked piece of meat is served with an assortment of baby veggies.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.