Gluten Free

Taquitos, also known as flautas where I grew up, are corn tortillas that are stuffed, rolled, and fried. Shredded chicken or beef is the traditional filling, but here I use mushrooms and pair them with a tart tomatillo salsa for a great vegetarian dish.

Deviled eggs might not be the first thing you think of when planning an appetizer menu. But when sprinkled with smoky ancho chile and bright cilantro, these retro bites are always the most talked-about dish at any gathering at my house. I use a spice grinder to pulverize the dried chile, but you can find already ground ancho chile in many supermarkets and in Latin markets; you’ll need 1 teaspoon.

This is my version of the famous Baja taco gobernador, which is a shrimp-stuffed quesadilla. The marlin adds a distinctive smoked flavor that makes this a very special kind of quesadilla. If you must substitute, you can use canned tuna—just make sure it is well drained, and cook the filling an additional 4 minutes to allow the moisture from the tuna to evaporate.

I went to a restaurant opening in Los Angeles where they served a trio of ceviches made with parboiled seafood. No! Ceviche should always be made using raw ultra-fresh, or “sushi-grade,” fish. In this recipe I use tilapia, but feel free to substitute whatever your local fishmonger recommends that day. The citrus marinade “cooks” the fish without heat. Traditional ceviche is left to marinate for up to 3 hours, but in this recipe you’ll have fresh, delicious ceviche in 15 minutes. As my abuelo always said, “Don’t worry, the lime kills everything.” For a more traditional ceviche, omit the clam-tomato juice and the hot sauce, which add a sour and spicy kick.

Fresh rosemary grows rampant in my backyard, which is only part of the reason these skewers top my list of favorite appetizers. Rosemary adds smoky flavor and a decorative flourish to a simple shrimp starter. Check the USDA plant hardiness zones to see which herbs thrive in your area. Fresh herbs make a huge difference in any dish, and you’ll save money by growing them at home instead of buying them. The Mediterranean rosemary pairs nicely with the smoky chipotle and fresh cilantro.

Leftover caponata will keep, covered in the refrigerator, for up to a week. Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.

Adding both bacon and pancetta to these potatoes may seem like overkill, but trust me—they pack a great one-two punch. The bacon gives the potatoes a smoky flavor, and the pancetta lends meaty substance. These go quickly, so make a double recipe or you’ll find yourself with an empty serving dish before you know it.

If you have eggs, milk, and some kind of cheese in the fridge, you have the basics for a frittata, making this a perfect spur-of-the-moment recipe. Substitute just about any leftover ingredients you have on hand for the sausage and provolone; the more you experiment, the more fun this is!

This salad looks like tricolore papardelle pasta, with vibrant ribbons of pink, green, and orange melon. If you don’t want to bother to make the melon shavings, just use a melon baller or cut the fruit in cubes; the salad will still be beautiful. This is one that both children and adults go nuts for, and the mint gives it an extra burst of freshness.

Brunch is a funny meal; many of the main dishes are sweet enough to make dessert seem almost redundant. That’s why I like to serve this dish, which is bright and fresh from the citrus with a hint of licorice from the fennel. It bridges the gap between salad and dessert, ending the meal on a sweet but not heavy note.

Caffè latte is classic Italian, and for a Sunday brunch it would be the obvious choice over a regular pot of coffee. And while vanilla whipped cream is a small departure from the way you would find it served in any Italian café, it’s a nice way to make the jolt of caffeine a little richer and more special.

Iced tea mixed with lemonade—also called an Arnold Palmer—is incredibly refreshing. This version is made with a hit of spicy ginger syrup and basil so it tastes a bit more complex, but it’s still really simple to make. You’ll want to drink this all summer long.

Who knew a smoothie could be so sophisticated? Basil and lemon syrup make this one much more refined than the usual banana-berry blend, and it’s delicious with savory dishes like eggs. Served on its own it’s a great way to start your day on the light side.

Limoncello is a tart and refreshing lemon liqueur reminiscent of hot summer days on the island of Capri. The bright yellow and deep blue colors make this cooler lovely to serve at a summer party; make it by the pitcherful and serve over ice in tall, skinny glasses so you can see the buoyant blueberries float.

Like raspberries and chocolate, pomegranate and chocolate make a very sexy couple, and they give this sorbet a little more body and interest than your basic fruit flavors. Its sweet-tart flavor is refreshing on a hot day, and the mint syrup has a real cooling effect.