Jody Williams

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

This star of this springtime spritz is an easy homemade rhubarb syrup.

Vibrant extra-virgin olive oil, instead of butter, adds the finishing touch to this lemon risotto.

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.