Hot dog halves are skewered on sticks, dipped in a cornmeal-buttermilk batter, and deep-fried at 375 degrees until golden and crispy on the outside, juicy on the inside. These bite-sized carnival classics are an irresistible, fun-to-eat treat that kids and adults alike will devour by the handful.

Recipe courtesy of Valerie Bertinelli Hearty kale, carrots, radishes, cucumbers, and peppers are tossed in a creamy peanut butter-vinegar-honey-sesame vinaigrette and topped with crispy roasted garbanzo beans and crunchy peanuts. This nutrient-packed salad travels well and eats like a meal, making it an ideal make-ahead lunch for road trips or busy days.

Crispy cornmeal-Parmesan crackers made from food processor dough, topped with wild mushrooms roasted at 450 degrees with tarragon and lemon. A sophisticated, earthy bite that elevates any wine club gathering with its rich, woodsy flavor.

A smooth and creamy hummus blended with roasted red peppers, tahini, garlic, and lemon juice. Served with pita chips and fresh vegetables for game day snacking.

Mixed-color new potatoes are grilled until charred and tender, then tossed with a fragrant tarragon-lemon compound butter that melts into every crevice. This vibrant, springtime side dish pairs the smoky char of the grill with the bright, anise-like freshness of tarragon.

A simple fresh salsa made with Roma tomatoes, scallions, jalapeno, and cilantro. Dominic's go-to recipe for easy snacking with tortilla chips.

Sweet Italian sausage patties topped with sauteed bell pepper, shallot, and garlic in a quick tomato sauce on soft slider buns. A mini version of the Italian street fair classic that's perfect for passing around at parties.

A classic Italian pasta with fresh clams in a light garlic and white wine sauce with a touch of red pepper. One of the simplest yet most satisfying pasta dishes in the Italian repertoire.

A classic gin martini garnished with Roquefort-stuffed green olives. A sophisticated cocktail that's the definition of indulgence.

Delicate branzino fillets baked and topped with a bright citrus gremolata of lemon, orange, and fresh herbs. An elegant, light main course worthy of a French chef guest.