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Shark and Bake

Author: Virginia Burke

Sephardic Spinach Patties

Author: Gil Marks

Little Apricot Cakes

Author: Mary Frances Heck

Soba Noodles & Dipping Sauce

Author: Sheila Lukins

Braised Broccoli with Olives

Author: Deborah Madison

Scallop, Shrimp, and Squid "Ceviche"

Author: Gina Marie Miraglia Eriquez

Pear and Walnut Upside Down Cake with Whipped Crème Fraîche

Author: Cal Peternell, Chez Panisse Restaurant and Café

Fruit and Spice Bonbons

Author: Victoria Granof

Penne with Herbed Ricotta

Author: Lillian Chou

North Carolina Style Coleslaw

Author: Steven Raichlen

Bourbon Sea Salt Caramels

Author: Bon Appétit Test Kitchen

Scallop Crudo

Author: Jean Georges Vongerichten

Cranberry Beans

Author: Frank Stitt

Lemon and Parsley Skillet Roasted Fingerling Potatoes

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Author: Claire Saffitz

Potato Torta

Author: Mario Batali

Liptauer

Author: Nigella Lawson

Italian Almond Cookies

Author: Tracey Seaman

Savory Rolls

Author: Alex Brown

Salt Baked Shrimp

Author: Eileen Yin-Fei Lo