Bon Appétit

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.

Our favorite Mexican street food gets the crostini treatment.

Plan to start making this truffle-rich ice cream five days before you serve it and you'll be rewarded for the waiting. It took the chefs at St. John years to arrive at this recipe. We're glad they did.

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.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

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.

Quick pickled figs add a sweet-tartness to this bruschetta.

You can sub in fresh favas or edamame for the peas.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

A generous sprinkling of gray sea salt provides a genuine crust. Slicing the meat against the grain keeps it juicy.

Sesame oil and rice vinegar spin the caprese eastward.

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine.