Grilled Calamari with Arugula

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they\’ll need less preparation. Larger ones need to be scored to stay tender. Yield: Makes 4 main-course servings ...

Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette

Yield: Makes 4 servings ...

Sautéed Calamari with Checca

I have a weakness for all things breaded and fried, but it’s often a pain to deep fry at home, not to mention hard on the waistline. This recipe is pretty easy to make and doesn’t entail the greasy mess of deep frying. I love the salty crunch of Sautéed calamari with the tangy juices of tomato and lemon juice. The green touch of parsley gives a bite of freshness that balances the oil and butter, and the jalapeño gives the taste...

Chestnut Ravioli with Sage Browned Butter

Yield: Makes 8 (first course) servings ...

MushroomBarley Soup

Like many chefs, I have vivid childhood memories of my mother in her kitchen, and to this day I still remember how she prepared mushroom-barley soup. Compared to other dishes I watched her make, the whole process of making this particular soup seemed much more elaborate, like a ritual. She made the soup the way they do in Jewish dairy restaurants, using for the broth the strained water she had soaked the mushrooms in, rather than adding meat stock. I...