A Spanish tortilla is like a frittata. Francis Mallmann makes a lovely spring version with yogurt, fresh mint and sweet peas, baked in an oven (preferably a wood-fired oven) until just set. It’s delicious served warm or at room temperature.
In Mario Batali’s riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.
Nonfat Greek yogurt blended with fresh goat cheese and spiked with wasabi makes for a luscious, thick, tangy and addictively spicy dip. In addition to the vegetables listed below, try raw kohlrabi, chayote and endive, and wax beans that are blanched until crisp-tender.
Any pickled pepper will work in this recipe but hot Peppadews with their fruity flavor and sweet-and-sour brine are especially delicious. Since the heat level of pickled peppers can vary wildly, add them gradually while making the glaze.
Cal Peternell usually uses sweet Meyer lemons from his neighbor’s tree for this versatile cake. Regular lemons are tasty too and add a bitter note that’s a lovely contrast to the gooey brown-sugar topping.