Vegetable

Toss chopped raw kale with sweet carrots, creamy avocado, and nutty farro for texture, then dress it in a garlic dressing reminiscent of green goddess dressing.

A surprisingly easy sweet-tart lamb roast is just the thing to feed a crowd this Easter.

These savory puddings work as a brunch or side dish, with their corn husk "handles" making them look like cheerful sunflowers. After you remove the kernels from the cobs, you scrape the corn milk from the cobs with the back of a knife, then simmer the cobs in cream and milk. This mixture forms the base of the pudding batter, which you pour into corn husk–lined muffin tins. The result is part corn muffin, part soufflé.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Totally elegant, easy, and seasonal, this is just the main to make for your next fall dinner party.

The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Sorenson says this beer cocktail is "the best of both worlds: Bloody Mary meets Michelada. It gives so much, and asks for so little in return."

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

A decadent side that goes with almost everything—even breakfast.

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

A light yet flavorful "stew" of tender leeks that comes together practically à la minute.