Gourmet

No need to forsake the extra dose of sweetness that powdered sugar provides. Potato starch is a seamless substitute for cornstarch.

Ingredients of Sephardic cooking—dates, cardamom, and orange zest—bring a mosaic of Mediterranean scents and textures to the Passover table. The cake has a coarse crumb yet is incredibly moist and chewy, thanks to the dates. A sprinkle of our Passover version of powdered sugar dresses up the torte for a special occasion.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Rhubarb and strawberries usually meet in late-spring pies. This dessert plays on the combination's sophistication. When roasted, rhubarb becomes more intense in flavor and color while still retaining its shape. Rose water contributes a floral delicacy (use it sparingly; a little goes a long way), and strawberry sorbet imparts a cool note.

Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it's rolled and cut by hand into thin strips. The vegetables, in shades of green, provide a range of spring color.

Food editor Melissa Roberts drew on the influences of her husband's Lebanese heritage when she created this dish, rich with the spices and textures of the Middle East. Each bite of chicken combines crisp skin with moist meat and is savory with a hint of sweetness. Pistachios and raisins pump up the "chew" factor.

A bit more decadent, and dare we say subtle, than standard limoncello, this smooth, rich "cream" version (though made with only 1 % milk) will wow your guests every time.

The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.

Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful filling—perfect for the slightly bitter edge of the greens.

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final flourish of decadence.

There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish.

You'll want to break out the red-checkered tablecloth when you make this spicy, briny, and superbly balanced version of the Italian-American staple at home.

Gooey Nutella has long been a guilty pleasure, and we can't think of a better way to enjoy it than as a sweet, creamy sauce spooned over the tender middle and crisp edges of this baked pancake.

We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.