Spring

I am lucky enough to find freshly shelled fava beans and peas at my local supermarket. If you grow your own, or have a source of really young vegetables, use them, but it is better to use frozen petits pois and fava beans rather than old fresh ones.

I use the frozen artichoke bottoms obtainable from Middle Eastern and Asian grocers, who also sometimes sell frozen skinned fava beans. Some supermarkets sell freshly shelled fava beans. You do not need to remove the skins if they are young. If you wish to use fresh artichokes, see page 8.

This simple preparation for fresh strawberries has long been a favorite of mine. The almond flavor of amaretto melds perfectly with the sweetness and aroma of lush, ripe strawberries.

An appealing vegetable trio is enlivened by a wine-scented sauté.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

See the accompanying menu for a pizza meal that celebrates spring.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

I am a big fan of flavor on a plate that’s light and effortless. I don’t need a “balanced” dinner with starch and the whole bit; just give me stuff that tastes good. The delicate flavors of the herbs go great with the salmon and asparagus. It’s hard to believe a dish that takes only an hour has such big flavor. Cooking the salmon by the “low and slow” method keeps this fatty fish really moist.

I love this dish for the simple ingredients and hearty, rustic flavors. Braising the chicken in red wine actually tenderizes the meat, as well as imparting a beautiful purple hue. “Leggy” red wine means to me a heavy wine with depth and body. Depending on whether or not each of you can eat half a chicken, you will probably have leftovers. Soft, creamy polenta (page 244) is a great accompaniment.

Roasted asparagus spears are crisp-tender with great flavor. They can be roasted at higher temperatures as well (400° to 500°F), in which case the roasting time is short (8 to 10 minutes). If you are roasting meat or poultry at 375°F, that temperature will be fine for the asparagus, too. Don’t add the asparagus to the oven too soon or it will be overcooked.

A technique I have always liked, when preparing vegetables for a pasta dish, is to toss them in the pot with the pasta as it boils. Depending on which takes longer, I put the vegetable in first and then add the pasta, or vice versa. Either way, I believe this maximizes the flavor and nutritional value of the vegetables, and I know the pasta absorbs some of the vegetable flavor as they cook in the same water. I was glad to see this technique used frequently in preparing pasta dishes in Calabria, like this one, where orecchiette and arugula are cooked in the pot together before they are tossed with the other dressing vegetables, favas, and cherry tomatoes. Great to make in spring when fresh favas are in the market.

The trio of seasonal vegetables here lends a distinctive flavor and texture to this skillet-cooked vegetable dish. Crisp and soft at the same time, it is a deluxe version of home fries, with the artichokes and favas adding color and excitement to the familiar flavor of pan-fried potatoes. It’s a great dinner vegetable dish, as well as a terrific accompaniment to eggs at a springtime breakfast or brunch. (If you are watching your carbs, omit the potatoes and increase the amounts of other vegetables by half.)

The almost lemony, tart taste of sorrel is very pleasing with the sweet stewed onions. Even a small amount of sorrel will transform the character of what would otherwise be a more predictable onion pie. Though expensive to buy, sorrel is easy to grow. Plants can be bought in nurseries, put in the ground and harvested leaf-by-leaf for several years. It would be worth having a few plants to be able to make this tart in a regular basis.

Artichokes have more sodium than most vegetables but should nevertheless be enjoyed from time to time. Choose artichokes that squeak when you squeeze them. This recipe, inspired by Martha Rose Shulman, makes butter dunking sauce unnecessary.

Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.

The very first recipe I tested for Gourmet magazine was a rhubarb fool. It was a rather complicated affair that required a sugar syrup—of which you used only half—gelatin, whipped cream, and a whipped egg white. Fools don't need to be so involved; they're an old British dessert that basically consists of a fruit puree folded into whipped cream. The recipe below will show you just how delicious four simple ingredients simply united can be. Ready for more rhubarb? Get my tips for how to pick the perfect stalk and learn how this vegetable gets its ruby red color, all on the Gourmet Live blog. Then tune in to the 04.20.11 issue of Gourmet Live to read about my first adventures with rhubarb. Download the Gourmet Live iPad app for free!

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco