Easter

I love this dish for the simple ingredients and hearty, rustic flavors. Braising the chicken in red wine actually tenderizes the meat, as well as imparting a beautiful purple hue. “Leggy” red wine means to me a heavy wine with depth and body. Depending on whether or not each of you can eat half a chicken, you will probably have leftovers. Soft, creamy polenta (page 244) is a great accompaniment.

This is a break from potato salads dressed with mayonnaise, and much tastier!

This is a festive roast for a holiday meal. Ask the butcher to prepare it so the chops can be cut into serving portions easily. Allow one to two chops per adult serving. Because the crown roast of pork is a very lean cut, it should be cooked to 160°F. It has a tendency to be oval rather than round because it is made from two pork loins trimmed and tied together. To improve the shape, I place a lightly oiled, heatproof glass jelly jar down into the center (described in step 3).

When Jack’s cousin Baby Lizzie first started picking up food and feeding herself, we started making macaroni and cheese in mini muffin pans for her. Big cousin Jack likes to take a large bite, so for him regular muffin pans fit the bill. You can make these in either one. The crispy Ritz cracker crumbs on the outside form a little crust for these pies, making them perfect to eat with your hands. We’re not saying they will be much neater than regular mac and cheese, but these sure are fun and delicious.

Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. And room-temp butter and cream cheese will translate to creamy, smooth frosting instead of a sticky mess filled with lumps.

Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit – a mix of chopped dates, cranberries, apricots, and cherries is particularly good.

The delicate flavor of spring lamb pairs perfectly with lightly earthy, spring Mediterranean vegetables. I added flageolet beans to round off the salad with a little nutty flavor. As it can be a challenge to find spring lamb, get on over to your best butcher for his help with sourcing.

Bite-size portions are just right for a cocktail party. If you'd like to serve the frittata for breakfast or brunch, cut it into larger pieces.

I have always loved a good, cinnamon-scented carrot cake but somehow found the normal cream cheese frosting too rich and too sweet for the cake. Carrots, after all, are sweet enough in their own right. However, this mascarpone topping—sharp textured with lemon and lime zest—contrasts perfectly with the texture and crunch of the carrots and walnuts. Take the path of least—if not no—resistance.

Quinoa, a grain with a texture like that of couscous, is sold at natural food stores. Serve this side dish with lime wedges.

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And don’t be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.

Who doesn't love the combination of chocolate and peanut butter? These eggs are like an upscale version of Reese's Peanut Butter Cups. You can actually make them in any mold you like, but I generally make them egg-shaped. To do it my way, you will need plastic or polycarbonate egg molds (see tips, below) to make perfectly shaped ovals. They are avilable in various sizes at most candy- and cake-supply stores. Make sure that they are very clean and dry before using, or the chocolate will stick. Note that you are not making whole egg shapes, but rather an open half that will be filled with the peanut butter mixture.

With a crisp outer shell of chocolate and a gooey marshmallow interior, these eggs are an Easter-basket favorite. If we have any left after Easter, I like to pop one of them on top of a mug of hot chocolate for a special treat. You can either decorate the eggs with chocolate, or you can simply dip the entire egg in tempered chocolate. If dipping, you will need to temper about 1 pound of chocolate to cover all the eggs. Then, working with 1 egg at a time, place it on a dipping fork, dip the entire egg in the chocolate, and then lift it out, allowing the excess chocolate to drip off. I prefer bittersweet, but milk or white chocolate will also work. You will need plastic or polycarbonate egg molds with each side forming half an egg that, when filled, clip together to make perfectly shaped eggs. They are available at most candy- and cake-supply stores.

To create a successful molded figure, you must use tempered chocolate to ensure a smooth, snappy finish. Making the mold is rather like working with plaster except that chocolate is far messier! Antique metal molds are absolutely beautiful but not terribly effective, as the hardened chocolate will stick to the metal mold and crumble as you try to remove it. The best types of molds are plastic or polycarbonate. As they are the most reliable, I work with modern plastic molds and I strongly recommend that you do also. Just remember that the temperature of your kitchen will affect the speed at which the chocolate sets. Plastic molds usually come in two equal parts, which must be united before filling with chocolate. I suggest that you clip the two parts together using small steel binder clips (available from all office supply stores). You can tape the parts together with heatproof tape, but the clips are much more efficient. If this is your first attempt at making a molded figure, I suggest that you make a simple chocolate bunny without the painted trim.

Use leftover ham or good-quality ham from the deli counter in this dish.

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.