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peruvian rice and lentils (tacu tacu)

Peruvian Rice and Lentils (Tacu Tacu)

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We’ve simplified the technique, but have no fear—you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

Photograph by Marcus Nilsson

jamaican-beef-dumplings

Jamaican Beef Dumplings

Surprisingly quick to make, these crisp, spicy Jamaican dumplings will disappear off the plate even faster.

Photograph by Romulo Yanes

tuscan beans in summery tomato ragù

Tuscan Beans in Summery Tomato Ragù

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you’ll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

Photograph by Roland Bello

strawberry-vanilla swirled frozen pops

Strawberry-Vanilla Swirled Frozen Pops

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

Photograph by Romulo Yanes

sake sea bass in parchment

Sake Sea Bass in Parchment

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

Photograph by Romulo Yanes

fresh pasta with crabmeat, peas, and chile

Fresh Pasta with Crabmeat, Peas, and Chile

Good-quality ingredients brought together with a minimum of fuss: That kitchen philosophy is inventively illustrated by this dish. Tender, delicate crab usually shows up amid other tender, delicate things, but when teamed with a rustic, chewy homemade semolina pasta (the real star of the show), it develops a certain swagger. Spring onions, fresh chile, and a bit of lemon juice add even more verve.

Photograph by Roland Bello

périgord walnut tart

Périgord Walnut Tart

Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Photograph by Anna Bauer

lemony risotto with asparagus and shrimp

Lemony Risotto with Asparagus and Shrimp

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).

Photograph by Romulo Yanes

tortilla chicken drumsticks

Tortilla Chicken Drumsticks

Tortilla chips go well with more than just salsa, and if you’re looking for crunchy drumsticks, why not start with a coating that’s particularly crunchy in the first place?

Photograph by Romulo Yanes

savory parmesan pain perdu with poached eggs and greens

Savory Parmesan Pain Perdu with Poached Eggs and Greens

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad.

Photograph by Romulo Yanes

keywords
spring
vegetarian
seafood
pasta
poultry
potatoes
dessert
fruit
strawberries
beans
eggs
nuts
walnuts
rice
lentils
gourmet entertains
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