Milk & Cream

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Yam Puree

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Lamb Chops With Sorrel Sauce

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Fig And Pistachio Ice Cream

Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.

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Maple Sugar Creme Caramel

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Gabrielle Hamilton's Flavored Butters

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Puree of Yams

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Yam Soup With Yogurt

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Maple-Sugar Creme Caramel

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Lobster Bisque

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Pork Chops With Onions, Cream and Tomatoes

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Marino's Crab Jus

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Romaine With Scallions

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Plain Pastry (Pate Brisee)

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Yogurt Cucumber Relish

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Spicy Sriracha Wings With Cucumber Sour Cream

Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside.

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Easter Lamb From Sicily

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Passion-Fruit Salad With White-Pepper Ice Cream

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Grilled Lamb Chops With Yogurt and Mint

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Cold Cucumber Soup

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Charlotte Aux Poires William Et Caramel

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Riz Creole

This Creole rice was intended to be served with jambalaya, but works well with any number of dishes. It is simple to make, and once mastered will become a go-to dish.

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Minted Bulgur With Peas

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Marie Louise's Rice Pudding

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Rice Cream With Cranberries