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Chili is the perfect party food. Just keep a pot of it warm on the stove, put out the fixings, and let everyone help themselves.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

Eggplant can take its time getting tender in the oven, but it's worth it, especially for preparations like this, where za'atar, with its earthy flavor, and sweet-tart pomegranate molasses turn things toward the Middle East. You can find both in Middle Eastern markets; za'atar can be had at good spice stores such as Penzeys. Or substitute 1 teaspoon of dried thyme or oregano, a squeeze of lemon, and 1 teaspoon of sesame seeds.

Fettuccine Alfredo, with its ribbons of pasta coasted in a luxurious cheese sauce, is the very definition of decadent comfort. This recipe is all that—redefined. Zucchini ribbons mingle harmoniously with the noodles, allowing a big serving, healthfully. The sauce is made creamy with thickened milk but kept full flavored with plenty of real, fresh grated cheese.

You know the Juicy Lucy, right? It's a cheese-stuffed burger that was born in Minneapolis in the 1950s, and legend has it that it got its name when the first patron took a bite and exclaimed, "That's one juicy lucy!" Well, my friend Erin Meister, who blogs as The Nervous Cook, sent me her take on it: a marinated portobello mushroom cap stuffed with a runny-yolk egg. A total umami bomb and, like the Juicy Lucy, a mess to eat. But when you're cooking for yourself who cares if you have egg on your face? Erin marinates the mushroom in a miso-vinegar mixture, but since I usually have Sesame Miso Vinaigrette on hand, it's perfect to use here, too. If you don't have it, substitute 1 tablespoon of white miso in 3 tablespoons of rice vinegar. If you don't have a grill, don't sweat it; you won't get the smoky tinge, but this works just fine instead, using a cast-iron skillet or grill pan fitted with a lid (or aluminum foil).

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.

Everything about this breakfast is big—big tastes, big portion, and big satisfaction. The only small thing is the effort you need to make it. This soft flour tortilla stuffed with goodies—savory beans, scrambled eggs, spicy salsa, melting cheese, rich avocado, and tangy sour cream—is just the right size to keep you going all morning without weighing you down.

Earthy mushrooms, wine, and tomato bring out the best in this tender game meat. The mushrooms, with their meaty texture, round out the portion, so you get an extra-generous amount on your plate. If you can't get venison, pork tenderloin works well, too.

Readers of earlier printings of my cookbook were treated to the sad tale of my failed attempt to acquire specimens of the world's biggest arachnid, the goliath bird-eating spider (Theraphosa blondi as the pièce de résistance of this recipe collection. Since then, I've had many opportunities to cook with lesser-sized tarantulas and have now replaced the original "hypothetical" recipe with the one on these pages. Although I am at times saddened to dispatch such charismatic and long-lived invertebrates in the name of bug cuisine, I console myself with the thought that most of the tarantulas I've acquired were otherwise destined to unsatisfying lives as classroom pets and lab research specimens. Furthermore, let's face it: tarantulas make for a tasty and texturally satisfying meal. Here's why. Unlike heavily armored grasshoppers, beetles, and other land arthropods, tarantulas wear an outer layer of chitin that is comparatively thin and pliable. That's right: their eight muscular limbs are chewy, not crunchy. As such, the plentiful meat on one of these animals is more accessible and, hence, the makings for a savory spider soirée. If, for my birthday dinner, I could order anything I wanted, I'd request a Maine lobster or a tarantula spider. Properly prepared, either would make an awesome celebratory entrée. Incidentally, this particular recipe helped me best three other chefs in a series of round-robin eliminations, assisting me in bringing home the gold at the first-ever Big Bug Cook-Off, held in May 2011 at the Natural History Museum of Los Angeles County.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts a seasoned tomato sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.

Spicy adobo and cheese are cooled by tomato and cabbage on this eat-anytime breakfast. —Goldman

You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

This is a winning-contestant recipe from Season Four of FOX's MasterChef. The recipe calls for making homemade stock—using bones from game hens, chickens, or pigeons—to cook the farro in, but if you're short on time, you can substitute purchased low-sodium chicken broth.

Combine rich egg noodles with the best of the summer harvest for a gorgeous dinner that requires a bit of chopping, but very little cooking.

Finish these spicy, smoky, guacamole-topped tacos with crisp, thinly sliced radishes and bright lime, and get ready to watch them disappear.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.