“This antipasto platter is the perfect start to a leisurely meal, but can also be tossed with a variety of pastas for a hearty, healthy topping.” – Donna Scala

Antipasto di Mamma Concetta

“Boquerones are a wonderful little white anchovy that come from the Mediterranean.”
– Pilar Sanchez

Boquerones with Fennel Salad

“I wanted to take a rustic kind of thing and make it into an elegant presentation.… And when we opened the restaurant it became the biggest selling dish on the menu.”
– Todd Humphries

Braised Veal Cheeks with Truffle Sauce

“The beauty of this dish is in its simplicity. It's very easy to prepare, and we're using basic ingredients that you can find anywhere. It's important to use these ingredients in season, because that's when they have the peak of their flavor.“ –Bob Hurley

Butternut Squash and Pear Soup

“It's just packed with flavor, and it's a great way to start a meal. It kind of wakes up those taste buds.” – Pilar Sanchez

Carrot and Fresh Ginger “Shots”

“Chilled tomato soup made with terrific tomatoes is a great summer appetizer.”
– Ken Frank

Chilled Tomato Soup with Micro Panzanella

“This dish has an aroma that, when we walk through the restaurant, makes everyone turn to try to figure out, ‘What is that and how do I get it?’ Hopefully you'll have the same experience in your home.” – Lissa Doumani

Chocolate Bread Pudding

“The chocolate soufflé is a recipe that I actually worked out of an old mousse recipe. It worked the first time I did it and I’ve never changed it. It’s one of the easiest, best recipes that I have. It’s just chocolate, espresso and enough egg to make it go poof.” – Ken Frank

Chocolate Espresso Soufflé