Leafy Greens

Here, a garlic-packed vinaigrette is infused with caramelized sucs—pan drippings—from the roast pork, creating an uncanny fusion of nutty, meaty flavors.

This salad shows how bitterness, punctuated with a zingy vinaigrette, can be supremely refreshing.

Homemade croutons add crunch to this smoky, spicy soup.

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

It's not Easter dinner without the eggs. In this recipe, they are boiled just until the yolks are set, then sliced and topped with a fresh herb sauce.

These classic pleated Chinese dumplings are delicious either steamed or fried. When fried, they're called "pot stickers." Though the dough is easy to make, if you're short on time you can use premade round gyoza wrappers (also called dumpling or pot sticker wrappers) instead. Look for them in Asian markets and the refrigerated section of many grocery stores.

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

Savoy cabbage would work well here, too.

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

Grill the lettuce? Trust us, you'll make this dish again and again.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

The slaw should be chilled at least 4 hours before serving. Ginger can be sliced thinly and chopped in a mini-chopper.

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

Toasted almonds contrast beautifully with sweet, tender raisins and earthy chard.