Dairy

Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.

I order steak tartare in restaurants whenever it’s on the menu. When you serve it at home it’s important to seek a fine butcher who can provide you with the best-quality beef. You can make the Parmigiano baskets the morning of the party and store them covered at room temperature; they will still have an amazing snap hours later. The trick for success with this is not to use “green can” grated cheese, which will not melt evenly; you have to buy the good stuff. Once you get the hang of making Parmigiano-Reggiano frico you can really crank them out. The tops of water or soda bottles are ideal for forming the Parmigiano cups. I also like to make flat frico as a crunchy garnish for Caesar salads.

Everyone will be blown away by how simple these are. They will be the runaway hit of the night. The moisture and sweetness of the grape inside the cheese is a flavor burst.

These little gems are what I like to think of as new-wave pigs in a blanket. The ham and fruit are a perfect balance of salty and sweet, and a sip of champagne complements the flavors perfectly.

This is a fat, stuffed vegetable sandwich that’s great for a picnic. The olive tapenade is also good spooned on bread toasts and served as an hors d’oeuvre.

Really, is there anything better than opening up your fridge to find some beautiful cold fried chicken looking back at you? You glance to the left, you glance to the right. Nobody in sight. You don’t even bother with a plate, maybe just a paper towel. Maybe nothing at all. And then it’s yours, all yours to nibble at until you’re done and licking your fingers. Oh, yeah, this chicken’s also great for picnics (if there is any left over). Maintaining even oil temperature is key. That way the crust doesn’t balloon away from the skin but becomes part of it. You’ll need an electric fryer with a built-in thermometer, or use a clip-on deep-fry thermometer and a deep-sided skillet.

The foods from North Africa and the Middle East truly have some of the deepest flavors I’ve ever tasted. Don’t be daunted by the length of the recipe: This dish is not at all difficult to throw down, and the results are well worth the long shopping list. The Harissa sauce can be made a day ahead and the caponata is also good by itself or as a side dish.

The key to success with this sandwich is knowing which way to slice the flank steak: against the grain of the muscle fibers. Hey, Philly never had it so good.

Anyone can grill a piece of meat and call it a hamburger, but creating a masterpiece takes a little bit of imagination. Mixing horseradish and chives into burgers will transform you into the Greek god of grilling right before your friends’ eyes.

For me, commercially produced curry power tastes just that: commercial. You would never find prepared curry powder in an Indian restaurant, and because the spices are combined fresh, the flavors are robust and explosive. If you like a light curry flavor, use half the spice mix. If you like a spicy curry—use it all. I won’t be mad at ya. Serve the lamb curry with Perfect Steamed Jasmine Rice (page 240) or basmati rice. This is Bombay the right way.

This is a great dish to serve on Sunday night when The Sopranos come on. It’s classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.

This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you’re a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I’ve ever made.

The Green Goddess dressing is also terrific on salad or as a dip for crudités. It will keep for up to a week in the refrigerator stored in a jar or airtight container.

This is what I like to call a fancy schmancy dish, but it’s so easy to do and you can make it a day ahead. You will need a springform pan.

This is basically a classy open-faced pizza.

I don’t know a man, woman, or child who doesn’t love a fluffy stack of pancakes. You can substitute anything for the pecans and the banana: strawberry and almond, blueberry and orange, honey and ricotta.