Starter

The freshest corn is so delicious that you don’t need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What’s not to love? It’s no question.

Celebrate the colors and flavors of fall with bright orange squash and sweet golden raisins contrasting the dark, earthy kale and a pungent roasted garlic dressing.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.