6 tablespoons extra-virgin olive oil

Andrew Engle's Montauk Wild Striped Bass with Tomatoes and Roasted Corn

Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies

Artichoke Bruschetta

Arugula and Pear Salad with Mascarpone and Toasted Walnuts

Bibb Lettuce Salad with Persimmons and Candied Pecans

Braised Rabbit with Olives

Braised Veal Shanks

Caper-Rosemary Tuna with Herb Salad

Carrot Cabbage Slaw with Cumin Vinaigrette

Celery, Radishes, and Endive with Anchovy Dressing

Chilled Indian-Spiced Tomato Soup with Crabmeat

Cocoa and Spice Slow-Roasted Pork with Onions

Fideos with Mussels

Fresh Fennel and Arugula Salad with Meyer Lemon Dressing

Garlic Tomato Sauce

Grilled Lamb Chops with Salmoriglio Sauce

Grilled Romaine and Halloumi Cheese with Mint Vinaigrette

Herbed Eggplant with Tomatoes, Onion, and Garlic

Home-Style Seafood Stew

Linguine with Clams

Linguine with Grilled Clams and Bacon

Linguine with Shellfish Sauce

Minted Spring Vegetables

Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

Osso Buco with Toasted Pine Nut Gremolata

Paella with Rabbit and Artichokes

Pasta with Squid, Tomatoes, and Capers

Patatine e Carciofi Arrosto

Quick Sauteed Endive, Escarole, and Frisée

Quinoa and Asparagus Salad with Mimosa Vinaigrette

Red Snapper with Basil Vinaigrette

Red Snapper with Cilantro, Garlic, and Lime

Roasted Beet Salad with Beet Greens and Feta

Roasted Potatoes and Artichokes

Roasted Ruby Beets

Roasted Salmon with Horseradish Creme Fraiche

Roasted Snapper with Artichokes and Lemon

Shrimp, Avocado, and Mango Salad

Summer Squash and Red Quinoa Salad with Walnuts

Ziti with Roasted Peppers, Green Olives, and Spicy Salami