Gluten Free

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Choose the best-quality fish for this simple ceviche.

The little bits of fatback add an extra layer of deliciousness.

"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.

This rich, spiced buttercream is perfect for chocolate or gingerbread cake. The recipe yields enough buttercream to ice a 3-layer 9-inch round cake. For cupcakes, halve the recipe.