Baby Arugula Salad with Nectarines and Toasted Hazelnuts

Substitute seasonal ingredients for a salad that’s great year-round. (By Luke Knowland)

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée. (By Francine Maroukian)

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread. (By Amy Wisniewski)

Paloma

Like a bubbly margarita. (By Adam Geenen)

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. (By Amy Wisniewski)

Salt Cod and Clam Stew

A light fish stew with clams. (By Max La Rivière-Hedrick)

Mozzarella and Pecorino Ravioli

Pasta with cheese and more cheese. (By Aida Mollenkamp)

Mexican 75

A French 75 changes nationality by using tequila instead of gin. (By Eric Appleby)

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)

Whole Roasted Fish Basquaise

A low-fuss recipe from Anthony Bourdain with an impressive presentation. (By Anthony Bourdain)

Momofuku Chicken Wings

An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. (By Adapted from David Chang)

With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger. (By Hubert Keller with Penelope Wisner)

Duck Leg and Sweetbread Ragout (By Paula Wolfert)