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

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....

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.

Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.

Fudgy cookies go Latin with an infusion of dulce de leche, a milk caramel. These cool treats are happily portable on their crisp shortbread crusts.

This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers.

If you can’t get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors—earthy, smoky, and tart-sweet.

Since these potatoes are “hasslebacked,” or sliced accordion-style before baking, the scallions and bacon fat really penetrate.