Michael White

"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

For wine pairings try a lively, floral northern Italian white.

Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.

At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in.