Eric Ripert’s Mussels with Tomato and Saffron is a riff on his seafood fricassee, served at Le Bernardin since the ’80s! Intimidated? Don’t be. “Mussels are great for beginners. They’re so easy,” says the chef. “You know they are cooked properly when they open by themselves, so there’s no way to fail.”

What’s his secret? “I believe good food is always based on using quality ingredients prepared using the correct technique.” Ripert says.