During a recent trip to Australia, I spent time with my childhood friend Anna and her husband, Steve, who worked for decades in some of the world’s most celebrated Michelin- starred restaurants. The phrase “backbreaking work” couldn’t be more apt to describe a career in professional kitchens, and by the time Steve reached his forties, he needed a less physically demanding profession and went back to school to train as a therapist. Whether he’s a chef or therapist, I’ve always turned to Steve for kitchen-related moral support! It was Steve who suggested adding marmalade to this recipe, which I thought was genius. It caramelizes under the broiler, forming the most delicious sweet crust for the fish.

This grain-free, dairy-free sheet-pan recipe from Danielle Walker is ideal for any weeknight. Cajun flavors are unexpectedly paired with herby green goddess dressing for a tasty, well-balanced meal. It’s also endlessly adaptable: Sub plantain chips or almond flour for the breadcrumbs, peeled cubed parsnips for the potatoes, and bone-in, skin-on chicken thighs for the salmon (just be sure to increase the cook time to 30 to 35 minutes).

This dish gets better after marinating in the fridge for a day or so; make it ahead of time and bring it along for a picnic or lunch on the go. Just be sure not to overmix—hearts of palm are fragile.

The Culinistas’ take on a classic lobster salad is ideal warm-weather fare: simple, light, and flavorful. Because of the lobsters’ starring role, freshness is key; you’ll want to buy live ones if they’re available. For extra flavor, add tarragon to the lobster-poaching liquid.

Simple but elevated, this salad is best served on toasted brioche or potato buns with Bibb lettuce; you can also scoop it onto endive leaves as if you were making lettuce cups. Be sure to buy the highest-quality tuna you can find.

“This is a delicious and healthy dish that involves cooking shrimp in a parchment paper parcel. The term ‘en papillote’ is a French phrase that translates to ‘in parchment.’ Cooking food in parchment paper allows it to steam and cook in its own juices, resulting in an intensely flavorful dish.”

“This recipe is exciting because the base of the creamy sauce is essentially apples. It’s a healthy recipe that you’ll return to again and again. I prefer my fish on the rarer side, so if you like your fish more well done, keep it in the oven for several minutes longer. You know your fish is done when the center of the fillet is no longer opaque. This recipe requires some advance planning, as the Caviar Mustard Seeds need to be made three days in advance.”

“Poke is a salty-sweet balancing act that hits all the right notes and delivers us straight to summer. The traditional version is made with raw fish. Ours swaps in marinated papaya while cauliflower rice adds crunch. This is a perfect colorful, clean summer lunch. With it, we say mahalo to the plants.” —Cindy DiPrima Morisse, CAP Beauty cofounder

This recipe is super easy and quick to throw together for a crowd. The tray of water ensures that the salmon stays tender and won’t dry out. This method could be used with any marinade you like, though we’re partial to this herb-and-mustard blend.