Recipes by Dominick Chirichillo

Spiced Pork Tenderloin with Wilted Arugula by Dominick Chirichillo

FAST...HEALTHY...MAKE AHEAD

CHOCOLATE CLOUD CAKE by Dominick Chirichillo

Intensely chocolatey but amazingly light, this dessert makes a perfect ending to even a substantial meal

Grilled Pork Chops with Anchovies and Swiss Chard by Dominick Chirichillo

Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.

Vodka-Marinated Rib Roast by Dominick Chirichillo

Mushroom and Goat Cheese Phyllo Triangles by Dominick Chirichillo

A simple yet elegant appetizer. Recipe makes 32 triangles

Summer Jambalaya with Chicken and Spicy Sausage by Dominick Chirichillo

Beef Tenderloin Steaks with Fontina Fonduta by Dominick Chirichillo

In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN

Grilled Bison Tenderloin with Black Rice and Shiso-Plum Compote by Dominick Chirichillo

Grass-fed bison meat has surged in popularity in California, where Myers says people love its novelty but appreciate its resemblance to beef. Grass-fed bison has a nutritional edge over beef: It's lower in fat and cholesterol and higher in protein.…

Kung Pao Chicken by Dominick Chirichillo

Rigatoni with Sausage and Tomato Cream Sauce by Dominick Chirichillo

Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference. Pairs perfectly with 2005 Super Tuscan Style wine. Available at Domenico Wines in San Carlos. www.domenicowines.com