Carrot

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved. Active time: 45 min Start to finish: 1‚ hr

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.

Can be prepared in 45 minutes or less.