In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

This dish is a take on the bistro classic frisée salad with lardons.

If you’re making this for the Pistachio Rhubarb Trifle, don’t be tempted to use a dark dry Sherry for the syrup or topping.

Don’t be tempted to use a dark dry Sherry for the syrup or topping—it will muddy the beautiful green-gold color of the cake.

A Spanish pumpkin soup gets a kick from red pepper mousse.

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

Tuna noodle was our hands-down family favorite, which was a boon to my mother because she could make everyone happy with two cans and egg noodles.

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.