Dinner

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

This isn’t a super-saucy chicken curry; the aromatics from the coconut chicken will brown in the pan, yielding lots of yummy crisp bits.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

How to avoid the dreaded dry white meat.

The garlic knot is all grown up, and it brought mortadella to the party.

Stuff your face with all the foods that are, well, stuffed.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Rolling out and shaping this handmade pasta together is the fun part. Make the dough a day ahead, wrap in plastic, and keep chilled.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.