There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food. This egg dressing for asparagus is an old favorite that has become a springtime classic for many of us from that time in life. Traditionally it is served with giant, imported, tender, white asparagus on a large plate with both fresh and crunchy garnishes on the side to adorn every precious bite. When green asparagus is great and in season, this egg dressing, and the included garnishes below, confirm it’s going to be a great spring.

A splash of cream gives this sauce a little extra body, as does halloumi cheese. This cheese is as creamy as mozzarella in taste, but is firmer and has a higher melting point, so it stays intact even after baking. The combination of black mustard seeds and turmeric balances that richness nicely.

Chamin (a.k.a. Cholent) is a warmly spiced overnight stew that has survived centuries of history and migration. Chamin is perfect for relaxed days when this pot of warm hugs will be waiting for you to wake up and enjoy it. Or, set it and forget it in the morning and enjoy Chamin for dinner with leftovers for the week.

Both red vermouth and bits of dried fruit bring a jammy sweetness to this braise. Savory spices like bay leaves and white pepper balance the sugar, which is accentuated with warming allspice, anise, and bitter cocoa.

Richly flavored lamb in crispy pita bread

Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup.

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish

I rest the bird right on top of the potatoes, so the za’atar-scented drippings coat the tangy, sumac-coated potatoes while they cook in unison.

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood.