Gluten Free

Along with the Genutine, this mallow's structure and lightness comes from a sort of soy "fluff" that mimics an egg-white meringue. Even if you're not vegan, it's good fun seeking out a few exotic ingredients and taking an adventure into molecular gastronomy to whip up these little pillows of heaven.This marshmallow-making process is different—and it doesn't require the use of a candy thermometer!

Among the few recipes known to have been used by the Washington family is this one for cherry bounce, a brandy-based drink popular in the eighteenth century. It seems to have been such a favorite of General Washington's that he packed a "Canteen" of it, along with Madeira and port, for a trip west across the Allegheny Mountains in September 1784. This fruity, spiced cordial requires a bit of work and time, but the result is well worth the effort. After pitting, halving, and mashing the cherries, be prepared to set away the sweetened brandied juice for twenty-four hours and then again for about two weeks after infusing it with spices. Enjoy small glasses of cherry bounce at room temperature, and keep the remainder on hand in the refrigerator.

This recipe is adapted from one in The Lady's Companion (1753), a popular cookbook of the time. Mrs. Washington's sister Anna Maria (Nancy) Dandridge Bassett owned a copy that is now in the Mount Vernon library. This is an example of one of many "made dishes," including fricassees, hashes, and ragouts, enjoyed by the gentry from the Elizabethan period onward; these comprised "meat cooked and served in a flavoured sauce." Sauce was considered "an important part of all such dishes." This stew is best when made a day or so before it is served, giving the flavors time to blend.

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Ben Clemons, bartender at Bar 308 in Nashville, created this sage- and lime-infused cocktail for our story, Spring Cocktails Perfect for Brunch. Cocchi Aperitivo Americano is an Italian aperitif wine beloved for its citrus, herbal, and bitter flavor profile. It's becoming easier to find, but if you can't locate a bottle, Clemons recommends substituting Lillet Blanc.

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

Roasting vegetables is just one of the things a sheet pan is good for.

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

"The best thing about serving a braise," says chef Cruz Goler, "is that timing isn't critical, making this a great party dish." French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce.

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the curries beautifully. Indian parboiled rice can be ordered from iShopIndian.com; but if this type is not available, American-style converted rice or regular long-grain white rice are both good substitutes. (North Indian basmati rice would not be served at a Sadhya.) This recipe is part of our menu for Sadhya, a South Indian feast.

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

South Indians don't use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand and forms the first bites of the Sadhya. This recipe is part of our menu for Sadhya, a South Indian feast.