Roasted Fish with Thai Pesto

Whole fish stuffed with an Asian-influenced sauce. (By Aida Mollenkamp)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Peanut Butter–Chocolate Caramel Apples with Honey Peanuts

The name says it all: a sweet, salty, gooey, crunchy apple that’s sure to have many fans. (By Aida Mollenkamp)

Pungent Szechuan peppercorns combine with salt for a toasty mix that’s great rubbed onto pork or steak before cooking. (By Aliza Green)

Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar)

An exotic take on roast fish with walnuts, angelica, and saffron. (By Najmieh Batmanglij)

This dish is creamy orange bliss. (By Anna Lappé and Bryant Terry)

Roasted Sea Scallops on a Bed of Chestnuts and Mushrooms (By Paula Wolfert)

Marinated Sea Bass in Lime Juice and Coconut Milk (By Arthur L. Meyer)

A satisfying preparation for fish in flavorful tomato broth and crispy fennel. (By Stu Stein)

A decadent munchie or a rustic-elegant topping for roasted chicken or sautéed spinach. (By Amelia Saltsman)

Ketchup grows up with the addition of sweet piquillo peppers. (By Hubert Keller with Penelope Wisner)

Nutty artichokes with a sweet and floral homemade mayonnaise. (By Amy Sherman)

Juicy, thick steaks with creamy, spicy sauce. (By Sara Foster)

This creamy, spicy condiment makes a nice accompaniment to grilled steak. (By Sara Foster)

Fragrant and bursting with flavor. (By Sunil Vijayakar)