The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.

Pebre is the delicious Chilean spin on salsa. This recipe brings in sweetness from peaches and makes a terrific summer accompaniment to grilled chicken or fish.

Move over, ketchup! This is about to become your favorite dip for fries and roasted potatoes as well as the perfect panini condiment. A Microplane grater is ideal to make the zest and grate the garlic.

Rich and buttery, this is the ultimate sauce for steak—and the perfect dip for roasted potatoes.

While there’s a place for slowly simmered red sauce, I love how quickly this version comes together, enriched with extra virgin olive oil and ricotta cheese.

Thin buckwheat noodles, called soba, have been enjoyed in Japan for thousands of years. But it wasn’t until 1993 that the first soba restaurant was opened in the Southern Hemisphere. From Sydney, the concept spread to other Australian cities. Add cooked shrimp (boiled, sautéed, or grilled) if you want to turn simple soba into a more substantial dish.

It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

One of the many foods unique to Umbria, and nearly impossible to find anywhere else, is “black celery,” grown near the ancient town of Trevi. While not exactly black, its leaves are a much deeper and brighter green than common celery. My adaptation of the dish served at Albergo Ristorante Il Terziere includes similarly hued parsley and has all the freshness of the original.

No need for a dried onion soup packet to create a zesty chip-and-veggie dip. The shallots add just the right amount of sweetness. For a large crowd, double or triple quantities.

This Caribbean-inspired blend favorite is a highly spiced dry rub that’s ideal for chicken and salmon but works with any protein. To impart the greatest flavor, rub it in well and let the food marinate overnight before cooking. Grilling is traditional, but you can use any method you like. Store any extra in the fridge for up to a month.

This marinade imparts deep flavor to meat, especially when marinated overnight. Consider the following herbs a suggestion—make this recipe your own by combining your favorites, fresh or dried. Note: This Condimento Barili Exclusivi marinade is excellent for beef, lamb, and game; you can adapt it to chicken, pork, and fish by using Condimento Bianco Senape from my collection instead of Barili Exclusivi.