I love a deep-fried, puffy-battered fish sandwich, with a tempuralike coating, but I'm not doing that at home. That's for an indulgent summer seafood shack lunch, or if you're lucky enough to find ...

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...