Side

The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note. If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.

This creamy, low-fat soup is packed with vitamins A and C.

(Tamal de Coco) These tamales were created for a Mexican Passover menu, to accompany Santibañez's Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce. If you're not preparing the tamales for Passover, you can substitute nonkosher ingredients such as regular vanilla extract and butter.

Pommes Anna Chef Louis Gadby made this dish his own with goose fat and a sprinkling of persillade (chopped parsley and garlic). If you can't find goose or duck fat, use an equal amount of butter instead.

If you're making this entire menu in a single oven, roast the vegetables and bake the souffléed gnocchi while the lamb stands (increase the oven temperature as soon as the lamb comes out).

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.