Recipes

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. Roasting this rack of lamb whole makes it easier to cook it to your liking; using a meat thermometer is essential. Once cooked, slice into individual chops for an appetizer for up to 8 people (or cut into double chops to serve 4 as a main). If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves” for a whimsical look and a practical touch. If your guests don’t mind, they’ll have a built-in utensil — something like a lamb lollipop. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini. The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent. I think vodka is dull, actually, but if you like it (most of America seems to), go with God. Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004. It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon. It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts. Begin steeping the lemon slices the night before you're planning on baking the tart. This softens the rinds and coaxes out their bitterness.

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds · NYT Cooking

Jonathan Reynolds