California dried apricots are essential for this recipe—they have the tartness needed to balance the sweet filling and macaroon layers.

The spirit of primavera, Italian for “spring,” comes alive in garlic and herb-scented artichokes, crisp lettuces, sweet baby carrots, aromatic fennel, and blissfully light cheese-dappled gnocchi....

Don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake.

A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

Bring on the ham, a ham super-elegant, pearly pink the meat, and richly perfect in the mouth, with the taste of the smoke in each juicy fiber.