City Harvest is an organization dedicated to rescuing and “re-homing” food around New York City where it’s needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city’s most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of the proceeds from the book goes to City Harvest, so pick one up and start cooking right!

Having been named to run the new restaurant in the Brooklyn Museum, Saul Bolton closed his popular flagship on Smith Street in Cobble Hill. He now gives museumgoers and others a taste of serious food in a cultural setting, a trend that is playing out all over the city. This recipe for “riches of the sea,” featuring sea urchins and butter, yields a dish that’s as rich as can be — and a shot of chili muscles in, too. Consider this a special-occasion dish, serving a small portion for each guest to start an intimate dinner party. It takes no more than 20 minutes, start to finish, so it’s important to have all your ingredients ready.

Cook’s Notes: Japanese markets and some specialty fish markets sell uni, bright orange and usually called the roe of the sea urchin. Actually, it’s the gonads. It is also available online. Bucatini is thick, hollow spaghetti. Linguine can be substituted.

Second Helpings: Any leftover uni can be saved to serve on toast as an hors d’oeuvre.

Reprinted with permission from City Harvest