St. Louis chef Gerard Craft tosses spicy marinated tofu into his pasta with tomato sauce to make a hearty and flavorful vegetarian meal. He tops the dish with chopped pistachios, adding a tasty and unexpected crunch. Slideshow: More Pasta Recipes
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This sweet, silky sauce is great on pasta, chicken or grilled fish. Slideshow: More Carrot Recipes
In a simple sauce like this, be sure to use great-tasting olive oil—the flavor really comes through. Slideshow: More Salsa Recipes
Chef Gerard Craft’s lasagna is a bit of a project, but the result is over-the-top delicious. The delicate, egg-enriched pasta turns silken when baked with béchamel, Fontina and Grana Padano. Craft likes to dress it up with seasonal toppings like wild mushrooms, salsa verde or carrot puree. Slideshow: How to Make Perfect Lasagna
Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and the cake is airy, with a wonderful, crisp crust. Fruit Crisp and Cobbler Recipes
For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt. More Pasta Recipes
Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon.Plus: F&W's Guide to Fresh Spring Produce More Healthy Salads
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Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.