Easter

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

Stuart Faber of Los Angeles, California, writes: "When I'm not in my law office, I fly my own plane and write for In Flight USA, a magazine for private pilots. One of my favorite things to do when landing someplace new is to find a restaurant and ask if I can work for free. I've found some of my best recipes this way. Usually the chefs will let me hang out for a few days and help, but some do look at me a little strangely." A dressed-up version of a dinnertime classic.

What to drink: Fruity, soft red wines — such as Merlot and some Zinfandels — work well with the mustard glaze and ham.

What is unusual about this recipe is the conspicuous absence of garlic and the addition of artichokes to the roasting pan. Christos Koukoutsis, from the small village of Doloi, was adamant about the garlic when he explained to me how to make his village's Easter specialty. Olive oil—lots of it—is essential.

Active time: 40 min Start to finish: 2 hr

You can use frozen baby lima beans (with the same delicious result) instead of the fresh favas, which are harder to find.

For ease of transportation, the cupcakes and icing may be brought on board in separate containers.

Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

Steamed asparagus and a baguette are good accompaniments. Drizzle Champagne over raspberries and diced pineapple for dessert.

A simple salad with a tangy dressing-perfect for and April picnic.

We wanted to give this savory starter a modern look for the photograph, so we cut away the curved edges of the celery to make flat pieces. If you're short on time, it looks just as nice with the edges left on. You will have about 1/4 cup deviled ham left over — you can make a few more celery hors d'oeuvres or simply put it in the fridge to serve on crackers the next day.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.