Spring

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

For an elegant touch, serve the cobbler in oversize goblets and top with ice cream.

Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

This simple sauté is a perfect complement to roast chicken, pork or duck.

(Carciofi Ritti) The best artichokes in Tuscany are the small purple ones that come from the area around Grosseto, a southern city near the sea. But the variety is endless: big ones, little ones, violet ones; served boiled, steamed, even raw. In this dish, which is an interpretation of a classic Florentine recipe, artichokes are filled with a savory mixture of pancetta and parsley, drizzled with olive oil, and braised.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Cover the potatoes in plenty of dressing. Save extra, as the potatoes absorb it quickly and may need a retoss.

Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.

Can be prepared in 45 minutes or less.