Sole Piccatta

The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008).

Bucatini al Frutti di Mare (Seafood Pasta)

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello.

Fig, Prosciutto and Burrata Cheese Salad

Burrata cheese is essentially mozzarella cheese that’s been filled with cream.