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“You can swap the squash for poached chicken or grilled fish; the latter option reminds me of trout almondine, but warmed up with chiles, and draped in that velvety sauce that begs to be sopped up with tortillas.”.

Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.Sweet, soy-glazed grilled eel caramelizes beautifully for this traditional Japanese dish from chef Sangtae Park, served with steamed rice.. Get the Recipe.

Charred Cabbage with Ssamjang Butter.A ripping hot skillet is the secret to the restaurant-worthy char of this cabbage appetizer or entrée from chef Andrew Zimmerman.An umami-packed, Korean-inspired butter gives it even more dimension.. Get the Recipe.

Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman.This summery version of the classic appetizer pairs zesty, garlicky grilled shrimp with a harissa-spiced tomato sauce.. Get the Recipe.

Grilled Corn Ribs with Honey Butter.

A barbecue-inspired spice rub and simple honey butter give these corn “ribs” from F&W’s Anna Theoktisto an irresistible, smoky-sweet flavor.. Get the Recipe.1 tablespoon salt.

Finely chopped fresh parsley, for garnish.Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes.

Remove the bacon and drain on paper towels.Add the onions, carrots and celery and cook, stirring often, until vegetables are soft, about 5 minutes.