La Cocotte Verte

As you’ve undoubtedly heard, Prince William induced a raised royal eyebrow or two with his request that the royal wedding feast include a groom’s cake based on a favorite childhood tea-time treat, chocolate biscuit cake — groom’s cakes are an American tradition, not an English one. But one bite of this festive, decadent creation and you’ll understand why HRH considered it an essential addition!

As with many simple, good desserts there are many variations on the recipe. This one includes brandy-spiked raisins and crunchy toasted hazelnuts, but you could use any chopped dried fruit and toasted nuts — or none at all. The Biscuit Cake is quite rich, so a small slice usually suffices.

Grilling asparagus has become popular, and rightly so: the fierce heat caramelizes its natural sugars, adding sweetness and smoke to the asparagus’ fresh green flavor. A drizzle of Piment d’ Esplanette mustard vinaigrette contributes acidity with a little spicy kick. If grilling isn’t convenient, the asparagus can be pan-seared in a large skillet over high heat. This recipe works best with plump asparagus — save the delicate-pencil-thin spears for another recipe, they will overcook with high-heat methods.

Grilling potatoes adds a hint of smoky char to their earthy flavor. Tossing the grilled potatoes with garlic and rosemary adds piquancy. The seasonings are added after grilling to keep the flavors fresh — if they are added before cooking, they tend to become harsh and burnt-tasting.

A wonderful combination of flavors and textures: creamy French yogurt, crunchy hazelnut brittle, toothsome brandy-braised prunes, and sweet, nutty chestnuts. It has the additional virtues of 1) being just as delicious if made with low- or non-fat yogurt and 2) being ridiculously easy to make. The only slightly fussy thing about it is the timing: it can’t be made too far ahead (an hour at most), or the caramelized hazelnuts get soggy.

Haricots verts — delicate, supermodel-thin French green beans — bear little resemblance to their sturdier American cousins. Sweeter, crisper, and more tender, they need only a few minutes cooking to bring them to perfection. Here they’re joined with woodsy wild mushrooms, sauteed shallots, and a splash of Madeira, creating a dish of balanced richness and lightness: deep savory mushroom-shallot flavors and chewiness complementing the beans’ crisp-tender crunch and delicate vegetal taste.

Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby Yukon Gold or Dutch Wax potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.

Black truffles add their earthy savor to risotto, complemented by savory parmesan cheese and rich butter. A classic French mirepoix — a combination of onions, carrots, and celery — adds sweet vegetal flavors to the dish. Be sure to remove the risotto from the heat while it’s still a bit more liquid than the desired final consistency, as it continues to absorb liquid as it stands.

Sweet, earthy golden beets; crisp, peppery watercress, and tangy, salty cheese combine in a lively salad. Perfect as a starter or a light lunch!

Gingersnaps are crunchy on the outside, chewy on the inside, glittering with the sugar they’re rolled in before baking.

Gingercakes are something entirely different: soft, spicy, luxuriously thick. In addition to the classic gingersnap duo of ginger and cinnamon, they include a spicy hit of cloves. Paired with a chocolate truffle filling, they create a perfect little indulgence to accompany a cup of coffee or tea as the finale to a meal or an afternoon treat.

Individual almost-flourless chocolate cakes with delectably oozy centers, paired with magenta-pink blood orange granita and créme chantilly. The tastes and textures combine in wonderful ways: intense dark chocolate, fluffy on the outside and molten on the inside; tangy, crystal-crunchy granita, and rich, lightly sweet cream.