EMILY WEINSTEIN

Kay Chun pairs the protein with a peppery, gingery sauce and snappy spring produce.

Whether you like them extra-creamy and scrambled, baked with asparagus, or fried and runny-yolked, we have recipes for you.

Ali Slagle’s gnocchi with sweet and hot peppers is delightfully hands-off, cooking both sauce and pasta at the same time.

Kay Chun’s fish Milanese is topped with a lemony caper sauce, and makes for excellent sandwiches the next day.

Schnitzel with grapes, pasta amatriciana and more ideas from an afternoon of playing recipe concierge.