This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza’s garden at the Tasca d’Almerita Winery.

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.

Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....

If you’re making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands.

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, “prop stylist and cook extraordinaire.”

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

Everybody’s favorite comfort food at Passover, matzo brei gets a makeover with savory onions, red peppers, and dill.

The anchovy doesn’t come across as fishy tasting—it simply lends a savory note that blends beautifully with the meat.

This dish is a take on the bistro classic frisée salad with lardons.