The ultimate in Italian comfort food, Dom's hearty pasta dish features a blend of ground beef, pork and veal in his meatballs, which he quickly fries, then cooks in a bold tomato sauce laced with rich veal glace and a splash of Marsala wine.
A single jalapeno delivers welcome subtle heat to Martita's tender frittata. After letting the vegetables and eggs cook for a bit on the stove, she blankets the frittata with tangy goat cheese and a trio of fresh herbs before putting the skillet under the broiler.
Dom keeps the seasoning simple when it comes to flavoring the chicken breast on these speedy skewers, threaded with tender peppers and creamy mozzarella.
The secret to Martita's salad is starting with toasted bread; by drying out the baguette cubes, she ensures they will be able to soak up the bright lemon-lime dressing and all the juices from fresh produce, like cucumber and cherry tomatoes, with which she tosses the bread.
A cumin-scented crust provides a flavorful base for Penny's savory tartlets, topped with sweet eggplant and zucchini. Round out the dish with creamy, tangy labneh laced with thick Greek yogurt and fresh herbs.
Seared Swordfish with Cara Cara Salad and Chimichurri
Light and refreshing, Matthew Grunwald's orange-avocado salad, which he served atop swordfish, is tossed with fragrant chives and sliced radish for welcome subtle crunch.
Its name translates to "meat in its juices," according to Martita Jara, and this comforting stewlike dish is beefed up with flank steak and earthy cremini mushrooms.
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