Go Back
Print this page
artichokes braised with garlic and thyme

Artichokes Braised with Garlic and Thyme

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, “prop stylist and cook extraordinaire.” We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.
anchovy and rosemary roasted lamb

Anchovy and Rosemary Roasted Lamb

Anchovies play a stealth role in our roasted leg of lamb. In both the herb paste and the salsa verde, they add a subtle but distinctive zest to the season’s freshest meat.
roasted fennel and baby carrots

Roasted Fennel and Baby Carrots

If you’re making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands (increase the oven temperature as soon as the lamb comes out).
souffleed gnocchi

Souffléed Gnocchi

Souffléed and pillow soft, gnocchi cooked in a variation on alla romana puts to rest this starch’s reputation as a heavy hitter. If you’re making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.
chiffonade of romaine and bibb lettuces

Chiffonade of Romaine and Bibb Lettuces

Crisp lettuce adds a refreshing crunch to this earthy springtime menu.
apricot almond cake

Apricot Almond Layer Cake

California dried apricots are essential for this recipe—they have the tartness needed to balance the sweet filling and macaroon layers. Don’t assemble this cake ahead or the crisp macaroon layers will get soggy.
keywords
easter
italian
lamb
cake
salad
spring
Subscribe to Gourmet