Ricotta-stuffed French toast with pears and chestnut honey

MB Post makes its own ricotta cheese for this decadent brunch recipe, but you can use store-bought ricotta, as shown here.

Chicken flautas with mango habanero salsa

Chef David LeFevre switches up the toppings for his frittata according to the seasons. Here, the hearty egg dish is topped with a zippy pipérade sauce.

Dad's tomato sauce

Nicolas' ratatouille

Nicolas Come's version of ratatouille delivers a bright kaleidoscope of colors and flavors to the family table. A fresh batch of his dad's homemade tomato sauce is the perfect accompaniment.

Avedano's braised lamb

This recipe is the foundation of Avedano's well-known Lambwich, perfect for cold-weather months. It's also a great dinner entrée.

Pomegranate quinoa salad

Piccolo Chef pizzettes

Think outside the box—the pizza box, that is. Kids can use cookie cutters or shape dough by hand to create their own mini-pizzas (pizzettes).

Strawberry, avocado and greens with ruby dressing

The berry dressing is so colorful and brings tender greens together withstrawberries and avocado for a delicious combination, fit for any posh spa menu.

Mexplosion salad

Greenleaf Chopshop's version of taco salad is lighter in calories, but still packed with flavor!

Honeydew melon soup