Starter

This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used.

Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

How they fight fat Chicken and cheddar both pitch in. The protein in poultry helps burn fat, and cheese has two slenderizing perks: Calcium breaks down fat, as linoleic acids stoke metabolism.

How it fights fat Prosciutto's protein helps build calorie-blasting lean muscle, and the fiber in melon begins to fill you up so you can slow down and savor the next two delicious courses but not overdo it. Now that's a smart start!

I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.

Aash-e sholleh ghalamkar One of the most delicious and nutritious aashes; serve with hot bread for a substantial meal. Aash-e sholleh ghalamkar goes very well with yogurt as a side dish. In Iran it is often served with kashk. Kashk is sold in liquid or powered form in Middle Eastern stores. My recipe uses chicken (or vegetable) stock, which allows the flavour of the herbs to shine through. In Iran the soup is made from cuts of rib, shoulder or neck of lamb, giving it a viscous consistency and a more meaty flavour. The types of herbs - and their proportions - vary between different recipes. This version favours the aromatic dominance of tarragon, and also includes spinach or beetroot/beet leaves. Most traditional recipes use marzeh (summer savory), a popular herb in Iran. It is not essential, but if you can find the fresh herb it adds to the aroma. Aash-e sholleh ghalamkar takes time to prepare and cook, but the result is well worth it. You can make this aash a couple of days in advance, keep it in the fridge and reheat it gently before serving.

Khoresht-e bamiyeh
Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south, is quite garlicky and spicy, and uses tamarind juice; the okra is cooked until soft and potatoes are added for texture and taste.

I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy!

Yes, avocado is high in fat, but it's the good, monounsaturated kind that helps increase satiety so you feel full with fewer calories.

Beets and apples add filling fiber to each bowl; plus, apples' antioxidants may help prevent metabolic syndrome, a condition characterized by excess belly fat.

Tofu is a surprisingly rich source of calcium, which may discourage your body from storing fat, especially in the tummy region. Break out the bikini!

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

Our favorite Mexican street food gets the crostini treatment.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.