Spring

This recipe was created to accompany White Chocolate Toasted Almond Semifreddo.

These easy-to-make meatless sandwiches are nice for a picnic. Wrap them in plastic, and transport them in a cooler.

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.

Serve this warm or at room temperature.

Zeppole di San Guiseppe The bignè form of these donuts or crullers was invented for the St. Joseph’s Day (March 19), 1840, by Don Pasquale Pintauro, who was given a noble title by King Ferdinand II of the Two Sicilies for his creation. The Pintauro pasticceria still stands at Via Roma, 275, and it is still among the most highly regarded in the city, although some Neapolitans are fond of saying, "It isn't what it used to be." Until Pintauro adopted the French cream puff pastry — pâte à choux, in French—for his bakery's zeppole, only the much cruder kind of zeppole di Natale, or, in dialect, scauratielli. They are made from a dough of only flour and water or flour and milk, with no leavening, not even an egg. After the Christmas zeppole are formed into rings, actually more the shape of an AIDS ribbon, and fried, they are dipped in hot honey. As you might imagine, they are considerably heavier than the bignè form of zeppole, an because they become even weightier and rather indigestible as they stand, they have to be eaten almost as soon as they emerge from their honey bath. These light, eggy bignè, on the other hand, although they are best when just cooled, can be made hours ahead and re-crisped in a 350-degree oven for a few minutes. The dough can be made a day ahead and kept refrigerated.

Barley gives this a wonderful chewy texture.

This recipe can be prepared in 45 minutes or less. The fennel is the special flavor in this soup.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

This recipe can be prepared in 45 minutes or less. Begin with endive spears dressed with oil and vinegar. Orzo pilaf with cherry tomatoes is a nice accompaniment. For dessert, have rhubarb compote with crème fraîche.

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

Serve with: Tomato salad and crusty semolina bread. Dessert: Amaretti cookies.