Romney Steele

Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.

Raw sugar adds a caramely note (and a tan color) to this tangy ice cream.

The compote would also be great with angel food cake or sorbet.

The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.

In the early 1990s we hired a chef who loved to bake, and he came up with this pie. It became an instant classic. The fruit is only lightly sweetened, and its tartness combined with the sugar-crumb topping is a perfect pairing. Served warm with vanilla ice cream, it's heavenly. If you use frozen berries, increase them by 1/2 cup each and defrost slightly before tossing with the other ingredients.