Lemon

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

An intense Mediterranean topping really brightens the flavor of this fish.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Ask your butcher to butterfly the leg of lamb for you.

Don't let the simplicity of this pasta dish fool you — it's packed with irresistable springtime flavors.

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages.