Stars' Signature Dishes

Want to know what stars whip up for a summer dinner party? Gwyneth Paltrow, Eva Longoria, Sheryl Crow and more share their go-to recipes and explain why they love to make each one.

Gwyneth Paltrow's Tuna Rolls

"Inspired by the glorious East Coast tradition of fish deliciousness in a bun, I made these one summer when I had tuna steaks in the fridge for dinner but had an unexpected group of hungry lunch guests," the foodie actress explains. "The tuna stretches really far in the hot dog buns and the vinaigrette really makes it pop."

Ingredients:
* 2 tablespoons sweet white
* miso paste
* 1 tablespoon vegetable, sunflower, or rice bran oil
* 1 tablespoon light agave nectar
* 1 teaspoon water
* 1 tablespoon rice wine vinegar
* Pinch fine salt
* 2 ½-inch-thick tuna steaks or 1 large tuna steak, cut in half horizontally
* 2 tablespoons sesame seeds, divided
* 4 hot dog buns
* 1 head butter lettuce, leaves separated
* ¼ cup Shallot & Cilantro Vinaigrette, for serving
* 2 tablespoons fresh cilantro leaves, for serving

Directions:
1. Preheat the grill or grill pan over high heat. Whisk together the miso, oil, agave, water, and rice wine vinegar. Season to taste with salt.
2. Rub the tuna steaks all over with the mixture and place on the grill. Evenly sprinkle 1 tablespoon of the sesame seeds on the fish. Grill on the first side for 3 minutes, flip, and sprinkle the cooked sides with the remaining sesame seeds. Grill for an additional 3 minutes and then remove to a plate. I like the tuna to be just cooked through, but feel free to grill for less time if you prefer it medium or even rare.
3. To serve, grill or toast the buns. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into ½-inch slices across the grain and evenly distribute on the lettuce.
4. Drizzle each sandwich with a tablespoon of the vinaigrette, being sure to get plenty of sliced shallots in each spoonful, and sprinkle with the cilantro leaves.
5. Close each sandwich with the top halves of the buns and serve with lots of napkins. Serves 4.

Recipe from

My Father's Daughter by Gwyneth Paltrow. Copyright © 2011 by Gwyneth Paltrow. Used by arrangement with Grand Central Publishing. All rights reserved.

Eva Longoria's Stuffed Avocado

"This is one of my favorite summer appetizers. Naturally sweet shrimp is highlighted by a creamy, mildly sweet, tangy dressing and rich, buttery avocado," says our InStyle July cover girl.

Ingredients:
* 1 pound small shrimp (51 to 60 per pound), peeled, deveined, cooked and chilled
* 1 medium tomato, seeded and chopped
* ½ medium white onion, finely chopped
* 1 to 2 tablespoons chopped fresh cilantro leaves
* ¼ cup Miracle Whip or mayonnaise
* Juice of ½ lime (about 1 tablespoon)
* Kosher salt and ground pepper to taste
* 4 ripe avocados

Directions:
1. In a large bowl, place the shrimp, tomato, onion, cilantro, Miracle Whip, and lime juice. Stir gently until well mixed. Add salt and pepper to taste.
2. Cut the avocados in half lengthwise and remove the pits. Place one avocado half on each of 8 small plates. Fill each half with a heaping scoop of the shrimp salad and serve.

Reprinted from the book

Eva?s Kitchen by Eva Longoria. Copyright © 2011 by Eva Longoria. Published by Clarkson Potter, a division of Random House, Inc.

Alicia Silverstone's Pizza

"When my friend Liz first taught me how to make this pizza, she used an organic, sourdough spelt crust, but really any whole grain crust will do," explains the vegetarian actress. "This pizza is perfect for dinner parties or just a cozy night at home."

Ingredients:
* 1 large head radicchio
* Olive oil
* Fine sea salt and freshly ground black pepper, to taste
* White truffle-infused oil, to taste
* 1 pizza crust, fresh or frozen, preferably a healthy, whole grain variety

Directions:
1. Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible!).
2. Dress with olive oil, salt, pepper, and a few dashes of white truffle oil to taste.
3. Preheat the oven to 415°F. If using a fresh pizza crust, toast in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy; if using a frozen crust, bake according to package directions.
4. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the radicchio is warm and just starting to wilt. Serve immediately. Serves 2 to 4.

Reprinted from the book

The Kind Diet by Alicia Silverstone (Rodale Books).

Sheryl Crow's Peaches & Cream

"When I travel with the band, coming up with dessert can be tough," says chef Chuck White. "Everyone likes something sweet after the meal, but before a performance no one wants it to be heavy or sugary. Summer fruit is one of the best choices. In fact, this dessert is the recipe that caught Sheryl's attention and pretty much launched the book!"

Ingredients:
amp#149; 2 large, ripe peaches
amp#149; 2 tablespoons honey
amp#149; 2 teaspoons canola oil, preferably expeller-pressed
amp#149; 4 ounces cream cheese, softened
amp#149; 1 teaspoon freshly squeezed lemon juice
amp#149; 1 tablespoon dried lavender
amp#149; About 2 tablespoons chopped mint leaves or 8 whole mint leaves,for garnish, optional

Directions:
1. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.
2. Cut the peaches in half and scoop out the pit to leave a cavity for the cream cheese. Cut a small slice off the rounded outside of the peach to allow it to sit flat on a plate.
3. Put the peaches in a large mixing bowl and gently toss with 1 tablespoon of the honey and the canola oil.
4. Put the peaches, cavity sides down, on the grill and cook for about 2 minutes. Turn the peaches over and continue to grill for about 1 minute longer or until softened but not mushy. Remove the peaches from the grill and refrigerate until ready to serve. (Alternatively, grill the peaches following the same directions and using a grill pan set over the stove's burner.)
5. Meanwhile, in the bowl of a food processor fitted with the metal blade or in a bowl, process or whisk the cream cheese with the remaining tablespoon ofhoney, lemon juice, and lavender. Transfer the cream cheese to a zipped plastic bag and refrigerate for at least 1 hour and up to 24 hours.
6. When you are ready to serve, remove the peaches and cream cheese filling from the refrigerator and snip off a bottom corner from the plastic bag. Pipe the cream cheese filling into the peach cavities by squeezing it through the snipped corner of the bag. Serve immediately or refrigerate for up to 3 hours, garnishing with mint, if desired. Serves 4.

From

If It Makes You Healthy by Sheryl Crow and Chuck White with Mary Goodbody. Copyright e 2011 by the authors and reprinted by permission of St. Martin's Press, LLC.

Padma Lakshmi's Plum Granita

"amp#91;This recipe isamp#93; so easy to make that I suggest you buy a bushel of plums at the height of the season, then make a vat of this red-purple liquid to freeze and enjoy all year long," says the Top Chef host and judge. "I have written the recipe to accommodate two types of plums, but feel free to use just one or a mix of varieties. In fact, you can even add other stone fruit, like cherries, but the trick is to use fruit that is at the peak of ripeness."

Ingredients:
amp#149; 6 succulent plums (3 red/3 black) or wild garden plums just about to fall off the tree
amp#149; 1 cup sugar
amp#149; 2 or 3 cloves
amp#149; 1 cup red burgundy wine

Directions:
1. Remove the pits, and chop the plums into very small bits, saving as much of the juice as you can. Retain the skin, as it imparts great texture and tartness.
2. In a deep saucepan, heat the plums, sugar, and cloves over medium heat, turning often to coat the plums well.
3. After about 5 minutes, slowly add 1 y cups water, u cup at a time; reduce the heat to low. Simmer and stir occasionally for 15 minutes.
4. Add the red wine and simmer for another 20 minutes. If the mixture is too thick, add water, 1 tablespoon at a time.
5. Pour the mixture into a shallow Pyrex dish. Let it cool. Cover with plastic wrap and freeze for 4 to 6 hours.
6. Remove the dish from the freezer, and with a long dinner fork, scrape the frozen surface until little pebbles and granules form. Churn the whole mixture quickly so it doesn't melt too much.Then refreeze.
7. Right before serving, repeat the fork process and spoon the mixture into chilled martini or other cocktail glasses. Serves 4.

Reprinted from the book

Tangy Tart Hot amp Sweet by Padma Lakshmi.