Simmer

With a crisp outer shell of chocolate and a gooey marshmallow interior, these eggs are an Easter-basket favorite. If we have any left after Easter, I like to pop one of them on top of a mug of hot chocolate for a special treat. You can either decorate the eggs with chocolate, or you can simply dip the entire egg in tempered chocolate. If dipping, you will need to temper about 1 pound of chocolate to cover all the eggs. Then, working with 1 egg at a time, place it on a dipping fork, dip the entire egg in the chocolate, and then lift it out, allowing the excess chocolate to drip off. I prefer bittersweet, but milk or white chocolate will also work. You will need plastic or polycarbonate egg molds with each side forming half an egg that, when filled, clip together to make perfectly shaped eggs. They are available at most candy- and cake-supply stores.

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

Grandma also serves the rich, spicy soup with cucumber salad and scallion pancakes.

Pureeing the caramelized onions gives this soup a thick, creamy texture.

Kate makes the chocolate sauce with homemade liqueur.

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

The Original: Eggs baked (or poached) in a spicy tomato sauce. Our Version: A heartier (and healthier) meal, thanks to the addition of artichoke hearts and potatoes.

This recipes accompanies the Ricotta Cheesecake .

Start preparing the liqueur at least three weeks ahead.

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

Crunchy toffee and rum-spiked caramel turn pineapple into a festive dessert.

Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.

A Japanese-style noodle soup that's full of healthful things: mushrooms, yams, carrots—and even salty, savory, vitamin-and mineral-rich seaweed. For details on the ingredients used in this dish, see "Ingredient Tips" at the end of the recipe.

Buffalo wings, all grown up.