Fra diavolo is a fiery Italian sauce that gets an extra kick of heat from a generous addition of red pepper flakes. Jason Baker's recipe gives you the option to go tame or spicy.

The horseradish in the prawn marinade gives it a little kick, along with the garlic and ginger. The pineapple juice in the cilantro-garlic butter adds a sweet and tangy aspect. Ideal accompaniments include quinoa and fresh asparagus.

A rich and tangy glaze complements this tender lamb that is available only once a year. Great served with seasonal vegetables and roasted, grilled or mashed potatoes. Chef's tip: "A good quality veal or beef stock is a must."

Local porcini mushrooms enhance this classic comfort food, elevated with applewood smoked bacon and using a special blend of ground beef (80% ground chuck and 20% ground brisket) to bring out flavors you can't resist.

The combination of crab and fresh fruit is not only appealing to the eye and delicious, but it also will give you that "tropical" feeling!

 The great thing about a pot pie is the flexibility. "Feel free to use any vegetables and ingredients that you like," chef Rachel Haggstrom says. "Mix and match vegetables, make it vegetarian, play with the herbs using what you have access to."

Roast sweet scallops in butter and pair with endive and a savory raisin and caper sauce, and you've got a delicious combination!

This salad has a lot going for it—simplicity and crowd appeal being a few of its key attributes. It's versatile, too, says chef Rachel Haggstrom: "There are so many different ways to please your palate," including adding diced, cooked chicken or substituting a favorite cheese.