Keto

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Good old-fashioned rump roast scores two points: It has great beefy flavor, and it's less expensive than other cuts. Similar to a chimichurri, the springlike green sauce adds punch without requiring much effort.

Chicken legs, with their moist, succulent dark meat, are ideal for many cooking methods. For a last-minute dish that's abundant with the flavors of spring, we roast them with thyme, garlic, and lemon.

Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.

Though they're a nod to the classic pairing of cooking greens with a ham hock, these gently bitter greens have several important differences: Because they are blanched rather than braised, they hold their intense color; bacon crumbled over the top, rather than cooked with the greens, retains its crispness; and smoky chipotle gives the dish an alluring heat.

The Easter Bunny will get a kick out of these deviled eggs that are a little Mexican and a little Asian.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

Charmoula is a zesty herb and garlic sauce from the Middle East.

The chive oil would also be delicious drizzled over salmon or chicken. For very hungry guests, poach 12 eggs and serve each person two instead of one. WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious, and a good value.

This works as a first course or as a side.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.