Bon Appétit

Chef Art Smith gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."

If you don't get enough fat from the chicken, supplement with purchased chicken fat (from the freezer section of the supermarket). Go here for pastry-making tips.

Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.

This incredible sandwich is so filling that you won't need a side dish.

Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here.

Complex and richly flavored with aromatic spices, this chicken curry is also quick and easy to prepare. To save even more time, use an already cut-up "best of fryer" chicken (preferably organic) for this dish.

Order the pig's feet from your butcher. Serve with a side of rich, creamy mashed potatoes.

Pack carrot and celery sticks along with this lemony hummus.

The rich chowder serves as a sauce in this dish. At the restaurant, they use house-smoked king clams and panko in the panzanella, which is a modern take on the classic Italian bread salad. If you like, puree equal parts parsley, fennel fronds, and olive oil, then spoon the vibrant green sauce around the fish.

Use a tablespoon to shape the dough.

This dish has a spicy-sweet twist.

This dish is special enough for a dinner party—and it's a cinch to make.

Ras-el-hanout is a Moroccan spice blend available at some specialty foods stores and from adrianascaravan.com. Couscous is delicious tossed with brown butter: Simply melt butter over medium heat until browned, then toss it with the cooked couscous.

These deep-fried rice balls hail from Sicily. Arancine are often made with leftover risotto, but this recipe calls for freshly made risotto. A piece of cheese is tucked into the rice mixture, then the rice balls are breaded and fried until golden.

The stew is perked up with an Italian-style salsa verde, a mixture of chopped fresh herbs and olive oil. Have the bass filleted at the fish counter. You'll need the bones, skin, and head to make the stock, so be sure to request that those parts be saved for you. You may want to consider toasting more bread to sop up all the flavorful broth.

A lovely combination of contrasting tastes: bitter greens, salty-smoky bacon, tangy goat cheese, and sweet shallots.