Starter

Romesco sauce, from the Catalonian region of Spain, is traditionally served with shellfish. We serve our version with roasted potatoes. It’s even better the next day, when the flavors have had a chance to blend: Refrigerate it overnight in a covered container, and bring to room temperature before serving.

For best results, use a heavy-bottomed sauté pan.

Frozen lima beans may be substituted for fava beans; start with the second step.

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.

The grainy mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.

Any combination of kale, chard, and mustard or collard greens works well.

White asparagus spears are generally thicker than their green counterparts, so be sure to trim the tough ends of the stalk and cook until they are perfectly crisp-tender.

If you like, snip the prickly points of the leaves with scissors before you cook the artichokes. The tender leaves and hearts are delicious dipped in Aïoli (page 305).

This versatile dish is equally delicious served piping hot or at room temperature.

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

Season the chicken a day ahead so it has time to absorb the flavors.

You can bake the chicken wings a day ahead and store them, covered, in the refrigerator; bring them to room temperature before grilling.