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First course

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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.

Arugula Salad with Crisp Potatoes, Feta and Black Olive Vinaigrette

What's easier than a big, colorful salad for dinner? The potatoes go a long way toward making this dish feel like dinner

Asparagus and Pea Shoots with Pistachios and Soft-Cooked Eggs

Pea shoots have a sweet flavor that pairs well with tendercrisp asparagus. Mâche or baby arugula can substitute

Asparagus with Morel Ragù and Poached Eggs

Morels, asparagus, and eggs - it doesn’t get more springlike than this ethereal dish

Bibb and Cilantro Salad with Shrimp and Toasted Corn

This recipe is superb! The flavor is incredible and your family will love it. A new favorite!

Chicory Salad with Walnuts and Parmesan

Chicory is a sturdy member of the endive family whose bold taste and texture really stand up to intense flavors. Here it is paired with walnuts and Parmesan

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and fresh flavor from the mint, chives and parsley

Couscous-Stuffed Tomatoes

An herbed couscous and tomato salad tossed in a lemon vinaigrette sweetened with a touch of maple syrup makes a delicious stuffing

Crab and Scallion Stuffed Shrimp

For this recipe, avoid shrimp that's already been deveined; because it's been slit down the back, it can't be butterflied properly

Crabmeat Empanadas with Grilled Corn Salsa and Poblano Cream Sauce

You can assemble and freeze some or all of the empanadas to bake later. Freeze them on a baking sheet and then store in a ziptop bag for up to a month

Di Palo’s Antipasto Salad

Using the highest quality ingredients is key to this salad. The chef used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic

Fennel Salad with Toasted Almonds, Lemon, and Mint

This salad is a refreshing way to start a meal. It's also nice garnished with a sprinkling of Parmigiano-Reggiano (shaved, of course)

Flank Steak Hoisin-Glazed Spirals with Carrot, Red Pepper and Scallions

Pass these colorful little spirals as an hors d’oeuvre, or serve them over greens lightly coated in a sesame-ginger dressing as a first course salad

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes

Geoduck Carpaccio

A monster of a clam, the Puget Sound geoduck is the largest burrowing clam in the world. But its size (between 1 and 3 pounds) belies its subtle flavor

Discover how satisfying and easy it is to make gravlax, and you’ll want to do it again and again

Greens with Fennel-Parmesan Fritters and Bacon-Buttermilk Dressing

Crisp, cheesy fritters made with grated fennel add a crunchy contrast to a green salad; the dressing contributes a little smoky flavor thanks to the bacon

Grilled Boston Mackerel with Fennel and Lemon

A fish that truly has the flavor of the sea, Boston mackerel is rich, succulent, and a great sustainable seafood choice

Heirloom Tomato and Peach Salad

I like to start summer dinners on the patio with this simple salad. I’ve also been known to pair it with creamy burrata and crusty bread and call it lunch

Heirloom Tomato, Burrata, and Basil Verrines

A vibrant green basil oil adds color and flavor to this terrine, a riff on the ever-popular tomato and fresh mozzarella caprese salad

Jerusalem Artichoke Fritters with Cranberries and Almonds

preparing a fried first course can be nerve-racking at a dinner party, you just might want to throw caution to the wind for these little bits of crunchy

Lemony Orzo Soup with Baby Spinach and Peas

- a soup made with eggs, lemon, and rice or pasta - this recipe has spinach and baby peas for a soup that’s light and comforting

Littlenecks Boston Grilled

A simple combination of ingredients lets the littleneck clams (or quahogs, as they’re called in Westport, MA) shine

Lobster Tails Grilled with Spicy Citrus Butter

Easy-to-make citrus butter is a delicious flavor booster for the lobster

Mussels Grilled with Rouille

Grilled mussels are a natural match for rouille, a classic French sauce that’s often served with seafood

Mussels in Beer

Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale

Oysters with Chorizo and Fennel

Chefs adds Iberian complexity to his dish. A traditional mignonette of shallots, black pepper, and vinegar gets a note of saffron and olive oil

Pear and Crispy Mortadella Salad

A warm, tangy-sweet dressing of balsamic vinegar, lemon juice, and brown sugar acts like a glaze when poured over petite pears

Peas and Lettuce Buttered with Tarragon

Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish

Polenta Pan-Fried with Mushrooms

Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish

Pork and Shrimp Summer Rolls

Serve these refreshing rolls with Peanut Dipping Sauce, Sweet and Sour Dipping Sauce, or Spicy Tamarind Dipping Sauce (or all three!)

Potato Gnocchi with Brown Butter, Sage and Parmesan

This recipe yields a lot of gnocchi, but you can freeze what you don’t use

Radishes Farm Charred with Greek Yogurt Crema

The crema is also good served with fresh vegetables

Ravioli with Beet and Blue Cheese with Butter Sauce

Pungent blue cheese and creamy mascarpone provide a counterpoint to the sweet roasted beets in these delicate ravioli

Risotto alla Milanese - Risotto with Parmesan and Saffron

this is the risotto after which all others are derived - the Venetians provide plenty of competition - its lovely simplicity is hard to match

Risotto with Butternut Squash, Bacon and Sage

Though what we commonly think of as comfort food is often slow-cooked, it doesn't have to be that way

Salad with Arugula and Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

Salad with Arugula, Carrot, Celery Root and Almonds

This salad has everything going for it - spicy arugula, sweet grated carrots and celery root, crunchy almonds - all topped off with a vibrant vinaigrette

Salmon Spice-Cured with Beets and Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. It's served in every season, but this version is perfect for Christmas

Scallops Pan Fried with Malt Vinegar Dipping Sauce

These Scallops are excellent. I have fixed this dish many times and it is truly a family favorite

Scallops Pan-Seared with Earl Grey Beurre Blanc

Bergamot-scented tea imparts a rich flavor to a classic butter sauce. Orange juice, used in place of the traditional vinegar, adds a bright sweetness

Shrimp and Broccoli Broiled with Spicy Peanut Sauce

Inspired by Southeast Asian shrimp satay, this one-pan dish is a weeknight favorite

Shrimp Bread Salad with Golden Garlic Vinaigrette

Choose the ripest, juiciest tomatoes you can find so the bread soaks up their juices

Nothing quite matches the sweet, intense, and slightly charred taste of shellfish when it's cooked on the grill

Shrimp Grilled Hibachi-Style with Fruit Salad

If you can’t find Asian pears or fresh papaya, substitute any firm pear of choice, or use mango. You can also substitute canned pineapple for the fresh

Shrimp Grilled with Shell-On and Salsa Verde Dipping Sauce

Italian salsa verde is a fresh herb sauce that lends a bright, clean note to this dish

Shrimp Margarita Grilled with Avocados and Garden Tomatoes

I love this recipe just the way it is. Easy to make with a nice presentation. A hit everytime I make this

Shrimp Salad Grilled with Anchovy-Yogurt Dressing

Combined with lemon, garlic, parsley, and anchovies, Chobani Greek Yogurt adds a welcome acidity and a healthy twist to classic Caesar dressing

Shrimp Soup Hot-and-Sour - Thai Tom Yam Kung

This hearty, flavorful soup is traditionally served alongside main dishes, with plenty of jasmine rice, but it can also be served as a first course

Shrimp Stir-Fried with Jalapeño-Mint-Ginger Sauce and Mango

You can omit the lettuce wrap for this dish and simply serve the shrimp with the garnishes

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