5 Ingredients or Fewer

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook. To read more about Ripert, click here. Eric: We used to have a captain who would sell this cake to our female clientele by saying it was like the heart of a man: hard on the outside and meltingly soft on the inside.

Tomatoes are great for grilling. The searing heat caramelizes the tomato's natural sugars. Tomatoes readily absorb the flavors of herbs and other seasonings, and their shocking red color looks terrific on a plate along with grilled poultry, seafood, or beef. The tomatoes can be grilled on any sort of indoor grill—for that matter, you could also smoke them in a stove-top smoker.

Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano. I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.

Insalata di Sedano, Avocado, e Peperone con Olive Nere I find the flavors and texture of this salad to be particularly agreeable immediately following a seafood course.

Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here. This drink is perfect for breakfast celebrations. It's light and fresh with the tang of citrus.

If you can't find mustard greens, broccoli rabe is a good substitute. Cut off and discard the tough stem ends, then coarsely chop the tender stems, leaves, and florets.

Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.