Easter

Jasper Soffer, bartender at the Mulberry Project in New York City, created this simple-to-prepare seasonal cocktail for our story Spring Cocktails Perfect for Brunch. The rhubarb simple syrup, Soffer explains, is simultaneously sweet and tart, not unlike a rhubarb-apple crumble or a strawberry-rhubarb pie. If you want to make this drink outside rhubarb's short early-spring season, frozen fruit makes a great substitute.

Matt Wallace, bartender at Harvard & Stone in Los Angeles, created this potent fruit-filled punch for our story Spring Cocktails Perfect for Brunch. The combination of pineapple, orange, and lemon plus the crisp, dry bubbles from the Champagne really wake up your palate after a long winter, he says. The citrus and sugar base is called oleo-saccharum, and is common in older punch recipes. Wallace says it's an excellent way to add a subtle citrusy perfume to the final drink, and requires time but very little labor.

Salmon seasoned with orange, lemon, and lime contrasts beautifully with a fresh-pea puree. Green peas—actually legumes, not vegetables—are high in protein and vitamin K, which boosts bone health.

High in iron, vitamins, and fiber, barley risotto is a nutritious (and quicker-cooking) alternative to a traditional risotto made with rice. This vegetarian dish also includes frozen peas, which are always available, easy to use, and contain nearly as many nutrients as fresh-picked. As a good source of chromium, peas also help control blood sugar levels.

A composed salad of marinated seasonal vegetables becomes a main course when fortified with sliced poached chicken. Not only is this an economical way to stretch a meal, it is practical in other ways, too. For starters, many of the components can be prepared (and refrigerated) ahead, and when served as shown, guests can select the ingredients they prefer. This salad offers an array of springtime’s fresh bounty, including asparagus, new potatoes, leeks, and artichokes, all gently cooked just until tender. You can adapt this formula to take advantage of whatever is in season throughout the year.

Pizzelle, which some say are the original cookie, are thin waffle cookies from the Abruzzo region of Italy. They’re made of a simple batter of flour, eggs, sugar, and butter, and are cooked in a pizzelle iron (available at cooking supply stores and online sources) that is either electric, like a waffle iron, or handheld over the stove, which is what we use. Note that this recipe makes enough batter for 16 pizzelle. They should be served the day they’re made, but the batter lasts for a week in the refrigerator so you can reserve the extra batter to cook fresh pizzelle whenever you want them. We serve pizzelle with the Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts (page 296) and also sticking out of each serving of gelato or sorbetto. Thin wafer cookies are often served in a coppetta of gelato in Italy, and it just makes the presentation more festive.

Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

Low-fat plain yogurt can be used instead.

Rack of lamb is truly a special-occasion treat. Usually, you need to order it through a butcher, at the supermarket or in a butcher shop. Ask him to french the bones. He will know what you’re talking about, and you will sound as if you do, too. This means removing excess meat and fat from the bones, which looks nice and makes the chops dainty and neat to eat. It is really important to let the meat rest for 10 minutes before serving (it will finish cooking and reabsorb juices). This time also lets you pull together the final elements of the meal.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

You can use six 2-cup gratin dishes to make individual servings. The baking time will be a bit shorter; cook until bubbling and golden.

This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.