Side

Pizza bianca (white pizza) is a Roman dish that's more like seasoned flatbread than your typical pizza. It's great with the salumi and cheese.

Make a simple herb oil to brush over the flatbreads as soon as they come out of the skillet. Just mix 1/4 cup olive oil, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon ground coriander. Or serve with raita .

Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

This is a soup that really benefits from homemade stock.

"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that's quite striking (the name, which refers to a "woman in white," alludes to its pale hues).

"Skinning broad beans to reveal their bright green inner kernels is time-consuming, but it produces a sweeter, much more visually exciting bean," says Ferrigno. She taught us the great trick of cooking the beans in unsalted water and olive oil to retain that intense color (which looks gorgeous with the red onion). A handful of chopped mint leaves underscores the verdant flavor of this warm salad.

Ramps, or wild leeks, are celebrated as a sign of spring in Appalachia. This creamy soup captures the briefly flourishing vegetable's essence: Cooking the oniony bupounds brings out their sweetness, and bright green stems lend a cheerful color.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it's rolled and cut by hand into thin strips. The vegetables, in shades of green, provide a range of spring color.