Spatchcocking, which involves splitting and spreading a chicken prior to roasting it, is a game-changing skill. When a whole chicken is prepared this way, it cooks faster and gets crispier skin.

This is a popular dish from Bravas Bar de Tapas, chef Mark Stark’s Spanish restaurant. Any fish can be substituted for the scallops.

Here’s a summertime dilemma: what to do with those extra heirloom tomatoes. Chef Mark Stark provides a delicious solution. It’s not a true baked macaroni and cheese, he says, “but just as tasty and much quicker.”

Risotto is a flavorful yet blank canvas upon which to build a seasonal side. Here, spring vegetables are the stars, but in winter, for example, squash or porcini mushrooms are promising substitutions.  

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.”