Bon Appétit

Semolina flour gives extra texture to the crust.

Frozen puff pastry makes an instant crust for sautéed apples.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

This recipe is based on one from senior food editor Sarah Tenaglia's mom.

Ready in under an hour, these shortbread cookies call for all purpose flour, sugar, salt and chilled unsalted butter. These tried-and-true ingredients yield a cookie that's a classic for a reason. 

These crustless individual cheesecakes have a gooey, honeyed topping.

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

Haroseth, a fruit and nut condiment, is one of the six elements on the seder plate at Passover. It is traditionally eaten on matzo and symbolizes the mortar that was used to build the pyramids.

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.

This pasta showcases spring produce.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

Charmoula is a zesty herb and garlic sauce from the Middle East.

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.