Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook because they whip better at room temperature. (The addition of a small amount of cream of tartar helps them stay firm.) Using individual ramekins makes it’s easier to judge when they’re ready compared to a large soufflé that can puff yet still be soupy in the middle. Firm on the top, the centers will still be creamy.

This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.

This flavorful mix of peppers, olives, and onions defines the muffaletta sandwich—you can choose a mix of your favorite meats and cheeses, like capicola, prosciutto, salami, mozzarella, and provolone, but don’t leave off the olive salad! A batch will stay fresh in the fridge for about a week.

This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce.

This recipe is perfect for spring—a light cooking technique and vibrant flavors. Leeks are the unsung heroes of the allium family, delivering a sweet, oniony taste. Just be sure to triple-wash them to remove all the sand before cooking.

Forget the white bread and American cheese. My version calls for three or four types of cheese—feel free to choose your own favorites—and slices of a crusty loaf enhanced with olive oil for another layer of flavor. I like to cut each sandwich into four lengths and artfully stack them on a plate for an elegant presentation. The following ingredients are for two sandwiches; multiply quantities as desired.

A roasted butterflied leg of lamb makes a beautiful presentation and is a breeze to carve either at the table or in the kitchen. The olive oil and lemon marinade adds great flavor—if possible, marinate the lamb the day before you plan to cook it.

Looking for a midweek dinner recipe that’s high in flavor and short on time? This filling stir-fry is the answer. If leeks aren’t available, substitute a large yellow onion. Serve as is or over rice.

Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors by adding oranges—chocolate, orange, and olive oil make a terrific trio. I love the elegance of orange supremes, but you can also opt for thin horizontal slices of a peeled orange with as much pith removed as possible.

Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away.

A cousin of paella, this noodle dish is made with thin, short noodles called fideos (available at supermarkets from the Barilla brand, among others). Vermicelli or angel hair makes a great substitute. Like paella, fideuà usually includes a mix of seafood, but this vegetarian version is perfect for spring—it can be a main course or a side.