Molly Stevens

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

The sweetness of the carrots is a nice contrast to the slightly bitter beer.

This exotically spiced soup has an incredibly velvety texture.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

A flavorful light supper or first course.

This lovely frittata can be served warm or at room temperature.

There's pure asparagus flavor in each bite of this elegant tart.

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.

Rich and silky, with black pepper and crystallized ginger adding a little punch.

The mustard coating on the potatoes gets crunchy and dark while the insides stay creamy and sweet.

An easy version of the classic.

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.