Dominique LaFond

In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

This refreshing, sweet-tart salad brightens up chicken liver pâté; it’s also delicious tossed with mixed greens or spooned over grilled chicken or pork.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Green bean salad met a marinated kale salad and after they got married, they had a baby which is this recipe. The longer the raw kale sits in its lemony vinaigrette, the more tender
it will become. If you prefer a crisper salad, let it sit for an hour or two; for a softer texture, chill it for up to 1 day.

Chicago chef Paul Kahan’s pairing of grilled toast, fresh cheese, and buttery smoked sablefish works with any smoked fish, from flaky whitefish, trout, or bluefish to thin slices of salmon. Try it alongside the rest of his summer cookout menu: Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style R.…

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

Sweet pickled watermelon pairs perfectly with hearty country-style ribs—you need to try it to believe it!

Press this chicken-liver mixture through a fine-mesh sieve to yield a creamy, ultrasmooth pâté.
Start at least 1 day ahead; the pâté needs to chill overnight. Try this starter alongside the rest of Chicago chef Paul Kahan’s summer cookout menu: Smoked Fish Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, Country-Style Ribs with Quick-Pickled Waterme.…

The best part of a doughnut? The fluffy bite-sized ball of dough removed from the center. Did we mention these are dipped in a sweet maple syrup glaze?

Duck fat makes for a special treat; you can also use clarified butter or ghee, available at speciality foods stores.

Blizzard food at its best. This buttery crusted pie, filled with rib-sticking pork, will fortify you for any winter's night.