Jessica Strand

The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the masterful chef Judy Rodgers of San Francisco's Zuni Café.

Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. I fill my spoon with the rich, full broth crammed with soft, sweet, smoky onions. Here's my fantasy in a bowl.

This is probably my favorite dessert in the book. It looks and tastes like you struggled all day, yet from start to finish it takes less than 45 minutes to prepare (and 25 minutes of that is baking).

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

Ready in under an hour, these shortbread cookies call for all purpose flour, sugar, salt and chilled unsalted butter. These tried-and-true ingredients yield a cookie that's a classic for a reason. 

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.