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Recipes: Entrees

Snap Pea, Smoked Ham, and Spring Onion Bread Pudding

Lauren Kiino, Il Cane Rosso

Fava Bean and English Pea Ravioli

Ben de Vries, Luella

Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending . . .

Deborah Madison, Vegetable Literacy

Potato and Asparagus Salad with Crème Fraîche and Poached Eggs

Phyllis Grant, The Cassoulet Saved Our Marriage

Eggs in Purgatory with Soft Polenta and Sausage

Jeff Banker, Baker and Banker

Farmers Market Pizza

Joel Baecker, Pizza Politana

Orecchiette with Cauliflower, Brown Butter, and Fried Capers

Joanne Weir, www.joanneweir.com

The World's Best Latkes

Elianna Friedman, CUESA Market Chef

Butternut Squash, Gruyère, and Brown Butter Mac & Cheese

Laura Werlin, Mac & Cheese, Please!

Nutloaf-Stuffed Delicata Squash

Green Gulch Farm

Olive Oil Poached Filet of Beef, Pearl Barley, Pickled Pearl Onions, and Broccoli di Cicco Vinaigrette

Daniel Corey, Luce Restaurant

Grilled Monterey Calamari with Shelling Beans, Arugula, and Salsa Romesco

Pam Mazzola, Prospect

Early Girl Tomato Risotto

Chris Jones, Brix

Lamb Ragu with English Peas

James Stolich, Cook with James

Goat Cheese Custard Tart with Fresh Greens and Citrus Vinaigrette

Trace Leighton and Daniel Clayton, Origen - A farm to fork restaurant

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