The Dish: Mike Price drizzles blood orange slices with a Greek olive oil. Pressed from kalamata olives, the oil’s gentle fruitiness and lack of bitter finish make it ideal for salads. If blood oranges aren’t available, navel oranges or tangerines are excellent substitutes.
The Dish: Andrew Zavala, 11, discovered the recipe for these gooey brownies in a kids’ cookbook by Pamela Gwyther called Let’s Cook! when he was seven years old. A self-professed kitchen scientist, he likes to revisit the recipe often, substituting ingredients and noting the results. “My favorite version uses two ounces each of dark, milk and white chocolate,” he says.