Vegetarian

The addition of ricotta cheese gives these citrusy pancakes a little more heft. After you cook each batch of pancakes, transfer them to a heatproof platter and keep them warm for up to 20 minutes in a preheated 200°F oven.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

"I use miso as a unique salt. It adds depth to even simple preparations, like this compound butter."

Sprinkle salt and sugar on produce like cucumbers, tomatoes, or berries (hold the salt!); let stand for 20-40 minutes. This process, also called maceration, draws out the juices, creating a natural sauce.

A fine choice for a spring menu, although good whenever you can find fresh asparagus, this frittata has an especially nice flavor because the asparagus and leeks are roasted and caramelized before being added. If you like, roast the vegetables a day ahead of time and refrigerate them until ready to use.

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.

These flaky scones can be made the morning of your party.

We use a store-bought crust in this tart for ease.

This take on a Roman vignole showcases the best and brightest of the season's bounty.

There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

A generous handful of mint leaves adds a tongue-tingling surprise, reinforcing this salad's zesty freshness.

Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.

If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto.

In the halls of Winterfell, black bread is easy to find. Of course, bread can be found in many lands and nations, but the black bread of the North is fitting for its inhabitants. It possesses a darker color, higher fiber, and stronger flavor than other breads. It's denser as well, implying a great inner strength. Such food seems to symbolize the soul of the Stark family: gritty and stronger than anyone gives them credit for, with hidden resources that emerge when needed. Flavorful and healthy, it's both a treat and practical nourishment. (A Game of Thrones, Chapter 5—Jon)

Whether they're braving the Kingsroad during war, fighting beyond the Wall, or foraging in the last days before the long winter, acorn paste can satisfy travelers' hunger. Even children have no problem preparing this food in a moment of need. This spread goes nicely on biscuits and bread—a luxury in the wild. (A Clash of Kings, Chapter 19—Arya)

This classic French dish is originally made without cheese. It is the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste while the leek and garlic gently infuse their flavors into the potatoes. Of course if you prefer you can add some grated gruyère to the top along with the cream.

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental—sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin—but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.

This is my Six Degrees of Kevin Bacon salad. The two main ingredients—carrot and avocado—might not seem compatible or connected, but your first bite will convince you otherwise. The carrots are roasted with cumin and paired with orange, both classic pairings for the vegetable. The citrus goes great with cilantro, and both are a fine match for avocado. Before you know it, you have this fresh, vibrant salad. I love the carrots roasted to the same creamy softness of avocado. The contrast comes not from the texture but from the fact that one's warm from the oven and the other's cool from the fridge.
Sorry if I got your hopes up, but despite the salad's nickname, there's no bacon.