Bariton Mixtures Updates

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. —Angela Westra, Cambridge, Massachusetts

Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off steam, making the skin stick to the grill," he explains.

Eggs Benedict is a brunch treat on its own, but we added a hollandaise sauce made with caper-infused butter, smoked salmon, and brown butter-fried capers to make it even more decadent. When making the sauce, make sure the butter is warm, and drizzle it in slowly — if you go too fast, the sauce could separate or the egg yolks could curdle. Watch the bowl's temperature as well, since the eggs can scramble if it gets too hot. Fresh, peppery arugula perfectly balances the rich salmon and hollandaise. Piled onto toasted English muffins with poached eggs, fresh chives, and crispy capers, it makes an impressive (and tasty) breakfast.

I had these ingredients in my pantry and thought I'd experiment. The flavors are just like strawberry cheesecake—only in a warm, comforting cake version. It's a whole lot easier than making cheesecake, too! —Lisa Renshaw, Kansas City, Missouri

Let your slow cooker do the work and don't worry about adding any sides because this dish already has everything—hash browns, sausage, cheese and eggs. Just sip your coffee and cut up some fruit, and breakfast or brunch is served. —Debbie Glasscock, Conway, Arkansas

This bright and flavorful smoked salmon macaroni salad with spinach, lemon and goat cheese is sure to become a summertime favorite.

To clean calamari, first pull the skin off to reveal the white, slightly translucent flesh underneath. Rinse the tube of squid under cold water. For this recipe, slice the tube into 1/2-inch pieces.

"Next year, we'll completely redesign Spago and its menu. I might keep some signatures, like my smoked salmon with dill crème," says Wolfgang Puck. "Or I might not; I'm not a nostalgic guy."

Austin's Flip Happy food truck uses giant crêpes like tortillas, filling them with savory stuffings like juicy pulled pork and caramelized onions or smoked salmon and tangy cream cheese blended with lemon, dill and capers.

Loosen the sides of the frittata with a spatula and gently turn it out onto a wire rack to cool completely. Repeat with the remaining oil and eggs.