Chef Michael Hung says making this refreshing soup is not much more difficult than selecting the best ingredients (easy in California at this time of year!) and blending them together.

Chef Marcel Vigneron's Miso honey salmon recipe requires several steps but is relatively easy to prepare.

Spatchcocking, which involves splitting and spreading a chicken prior to roasting it, is a game-changing skill. When a whole chicken is prepared this way, it cooks faster and gets crispier skin.

This is a popular dish from Bravas Bar de Tapas, chef Mark Stark’s Spanish restaurant. Any fish can be substituted for the scallops.

Here’s a summertime dilemma: what to do with those extra heirloom tomatoes. Chef Mark Stark provides a delicious solution. It’s not a true baked macaroni and cheese, he says, “but just as tasty and much quicker.”

Risotto is a flavorful yet blank canvas upon which to build a seasonal side. Here, spring vegetables are the stars, but in winter, for example, squash or porcini mushrooms are promising substitutions.  

This was a favorite dish of Fabrizio Cercatore’s grandfather. The combination of succulent swordfish and the zesty notes of the lemon caper sauce beautifully encapsulates the warmth of tradition and Cercatore’s family connections.

“Gnocchi is a dish that I’m attached to,” Fabrizio Cercatore says, recalling fond childhood memories of rolling and shaping the dough with his mother.