Epicurious

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This savory first course is Mallman's version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are somewhat similar to the spongier Central American tamal. This is one of the rare but significant Argentine dishes that reflects South America's Incan heritage. For the most part, Indian influences are muted in Argentine cooking, except for the country's enduring passion for grilling over an open fire. But Mallman is enraptured by the traditions of the Incas, with their mud ovens and, as he puts it, "the worship of peppers, potatoes, pumpkins, and tomatoes ... all that magic and mystery."

Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. Serve with Schlow's Red Snapper with Black Olives, Capers, and Tomatoes.

Chef Michael Schlow of Boston's Via Matta created this dish. Serve with Schlow's Crunchy Green Bean Salad.

Vongole in brodetto Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.