Kay Chun

This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream.

It's March, which feels like the longest month, and for many of us, it's still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunnyéa Greek island would do nicely. These hearty sandwiches will take you there.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.