Randy Harris

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Lobster will get tough if overcooked, so be gentle with it during the last step.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

Berries get a subtle herbal note from tea-infused whipped cream.

There's so much more to leafy greens than lettuce. In this no-lettuce recipe, greens are tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.

For this oysters Rockefeller recipe, make the filling ahead of time and you'll need only a few minutes to go from shucking to eating.