Kevin Carter of La Fete Catering serves these layered vegetable stacks -- which he makes in ring molds to form perfect circles -- with farro, risotto, or polenta and a drizzle of herb oil. The stacks ...

One of food writer Marcelle Bienvenu's favorite asparagus dishes is this timbale. A timbale is sometimes gelatin-based, but it also can be custard-based. This is one she pinched from Julia Child. It's ...