This was a favorite dish of Fabrizio Cercatore’s grandfather. The combination of succulent swordfish and the zesty notes of the lemon caper sauce beautifully encapsulates the warmth of tradition and Cercatore’s family connections.

“Gnocchi is a dish that I’m attached to,” Fabrizio Cercatore says, recalling fond childhood memories of rolling and shaping the dough with his mother. 

North Shore Living cilantro is an essential component of these easy-to-make fish tacos, starring in both the crunchy slaw and the creamy sauce.

This gorgeous sheet-pan dinner can be easily modified. “I often use eggplant, mini peppers, shallots or broccoli in this recipe, so feel free to make it your own and use what’s in season—and what’s in the fridge,” digital marketer and recipe developer K.C. Cornwell says. “Whole garlic cloves and canned ripe olives are also delicious in this recipe.”

This dish is simple enough for a weeknight meal and tasty enough to serve to guests. Wondering about the prunes with the wine and chicken? “Chicken Marbella is a classic for a reason,” digital marketer and recipe developer K.C. Cornwell says. “I usually serve it with a salad, some rice and a glass of the wine I used for cooking.”

Although there are many ingredients in this recipe, chef Sergio Jimenez says it’s fairly easy to prepare. Regarding the snapper, “there’s no need to clean the scales, as we crisp them up in a method used by Chinese cuisine, in which we ladle hot oil over the top of the fish skin and let the fish scales slowly puff and crisp up.”

Risotto is a staple of Italian cuisine and posole is a staple of Mexican cuisine and chef Sergio Jimenez’s childhood home. Here, he blends the two cultures to create what has become a signature dish at AVANT.

Aside from its myriad health and taste attributes, this dish is also easy to prepare. 
“It gives maximum results with minimum effort,” chef Andie Hubka says.