Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce. (By Amy Wisniewski)

Broiled Mussels with Sweet Paprika Aioli

An addictive appetizer for seafood-lovers. (By Aida Mollenkamp)

Caesar Salad

The real deal— anchovies and all. (By Amy Wisniewski)

Bitter Widow

A riff on the Negroni from San Francisco’s Salt House. (By Adapted from Salt House)

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side. (By Amy Wisniewski)

Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time. (By Amy Wisniewski)

Mini Éclairs with Meyer Lemon Filling

Tiny pastries laced with tart lemon cream. (By Max La Rivière-Hedrick)

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce. (By Kate Ramos)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)

Green Beans with Shallots

A quick and tasty take on green beans that’s a crowd-pleaser of a side dish. (By Francine Maroukian)

Caramel Sundae with Cinnamon-Sugar Chips

An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips. (By Aida Mollenkamp)

Roasted Rack of Lamb

Marinated with rosemary and thyme. (By Neal Fraser)

Puritan's Pride

A cranberry tail for the teetotalers. (By Aida Mollenkamp)

Drunken Affogato (Ice Cream Shots)

Ice cream float shots: the best of both worlds. (By Aida Mollenkamp)