(LOS ANGELES) - Before young pastry chef Zoe Nathan opened her crowd-filled, noisy new bakery/café Huckleberry, there was a sort of Saturday morning workshop version across the street at her and husband Josh Loeb’s restaurant, Rustic...

There’s no sliced bread here, and you’ll need a knife and fork for this bulgur and grilled-vegetable salad.

Halibut and basil may seem to make an odd couple but, in fact, their marriage is as winning as an old Billy Wilder romance.

Some of us prefer grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Salad in blossom: Nasturtium petals, the color of the ever-present Scandinavian sun, top off a mix of tender greens and roasted potatoes and beets.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures.

The gutsy contrast of assertive greens with pears, Manchego, and pumpkin seeds lets guests know that this meal will be full of personality.

This recipe was originally published as part of the Signature Dishes feature and slideshow.