Carlo Mirarchi

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.