Ivy Manning

If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry. The spice paste can be made up to a week ahead of cooking.

The dressing is also a great dip for broiled shrimp or chicken.

Miso is the secret savory ingredient in the topping for this luscious cobbler.

Set aside 1 1/2 cups beans for the Kale and Bean Bruschetta ; you'll also use the beans to make the Kale and Cannellini Soup later in the week.

This streamlined version of the classic Spanish dish comes together in about an hour—and doesn't require a special paella pan. Sugar snap peas add fresh flavor and nice crunch.

This recipe is a take on bibimbap, a Korean dish often made up of rice topped with vegetables, sliced meat, a fried egg, and hot sauce. Serve with ice-cold beer.

These individual lasagnas are perfect for a dinner party.

Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.

Paneer, a fresh, mild Indian cheese, stands in for the meat in this delicious vegetarian main course. When you're shopping for the peas, look for fresh shelling peas (sometimes called English peas) that have vibrant green pods full of small round peas. Larger peas are sometimes starchy instead of sweet and crisp. For detailed information on the specialty ingredients that are used in this dish, see "Ingredient Tips" at the end of the recipe.

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And don’t be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.

At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.

Small, tender baby artichokes are easier to prepare than their larger counterparts. The lightness of the artichokes is delicious with the rich pork.