This dish has heft and depth, but still showcases the delicate flavors of spring.

The vegetable ragout is a simplified version of a classic Sicilian spring stew.

The combination of olive oil, garlic and clam broth boiled in a rich, briny sauce practically demands a lively white.

A light yet comforting Greek-inspired dish enriched with béchamel.

Five dishes that feature the beautiful, sweet vegetables of spring: artichokes and peas, favas and asparagus, spring garlic and onions.

Spaghetti with kale and a pungent mix of anchovies, garlic, chile flakes and capers.

For standout fresh pasta, chefs need the best machines. That’s where Emilio Mitidieri comes in.

Highlights from a live video discussion between cookbook author Nigella Lawson, the Times’ Julia Moskin, and three home cooks about a recipe from Ms. Lawson’s new cookbook, “Nigellissima.”

Make fresh homemade egg pasta, then forget the cheese and ignore the sauce.

This is a delicious meal no matter what variety of mushrooms you have on hand.