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Chicken Wings Africana_image
Chicken Wings Africana

Rich and Crisp Sausage_image
Rich and Crisp Sausage

Cod Cakes with Ginger and Scallions_image
Cod Cakes with Ginger and Scallions

Curried Cheddar Date Bites_image
Curried Cheddar Date Bites

Toasted Gruyère, Golden Onion, and Apple Sandwiches_image
Toasted Gruyère, Golden Onion, and Apple Sandwiches

Tex-Mex Flank Steak Salad_image
Tex Mex Flank Steak Salad

Caramelized Figs with Vanilla Ice Cream and Aged Balsamic Vinegar_image
Caramelized Figs with Vanilla Ice Cream and Aged Balsamic Vinegar

Shrimp and Onion Kebabs_image
Shrimp and Onion Kebabs

Baba Ghanouj_image
Baba Ghanouj

Teriyaki Portobello
Teriyaki Portobello "Burgers" with Napa Cabbage Slaw

Broiled Roma Tomatoes_image
Broiled Roma Tomatoes

Maple-Soy-Glazed Salmon_image
Maple Soy Glazed Salmon

Grilled Lamb with Lima Bean Skordalia_image
Grilled Lamb with Lima Bean Skordalia

Ginger Baked Apples_image
Ginger Baked Apples

Dulce de Leche Fruit Gratin_image
Dulce de Leche Fruit Gratin

Chinese Glazed Salmon_image
Chinese Glazed Salmon

Author: Joanna Pruess

Grilled Lemongrass Beef Skewers_image
Grilled Lemongrass Beef Skewers

Broiled Chicken and Artichokes_image
Broiled Chicken and Artichokes

Author: Paul Grimes

Eggplant Rolls Filled with Basil and Cheese_image
Eggplant Rolls Filled with Basil and Cheese

Garlic Confit Toast_image
Garlic Confit Toast

Lush confited garlic takes toasty, cheesy baguettes to another level.

Author: Claire Saffitz

Piquillo Pepper and Sardine Tartines_image
Piquillo Pepper and Sardine Tartines

Author: Jeanne Thiel Kelley

Swanky Figs_image
Swanky Figs

Broiled Portobello Topped with Creamy Scrambled Eggs_image
Broiled Portobello Topped with Creamy Scrambled Eggs

Pizza 6: Pan-fried Hawaiian Pizza_image
Pizza 6: Pan fried Hawaiian Pizza

Author: Jenny Rosenstrach

Broiled Polenta Sticks_image
Broiled Polenta Sticks

Roast Pork Loin with Grapefruit_image
Roast Pork Loin with Grapefruit

Duck with Walnut Sherry Vinaigrette_image
Duck with Walnut Sherry Vinaigrette

Sauteed Veal with Roasted Peppers and Anchovy Sauce_image
Sauteed Veal with Roasted Peppers and Anchovy Sauce

Mahi-Mahi Skewers with Tapenade and Couscous_image
Mahi Mahi Skewers with Tapenade and Couscous

Author: Jill Silverman Hough

Big City Salmon with Martini Sauce_image
Big City Salmon with Martini Sauce

Author: Susan Spicer

Open-Face Omelet Arnold Bennett_image
Open Face Omelet Arnold Bennett

Duck with Olives_image
Duck with Olives

Author: James Beard

Spicy Black-Eyed Pea and Rice Frittata_image
Spicy Black Eyed Pea and Rice Frittata

Curried Pea Frittata with Fresh Tomato Chutney_image
Curried Pea Frittata with Fresh Tomato Chutney

Author: Rozanne Gold

Skewered Lamb with Almond-Mint Pesto_image
Skewered Lamb with Almond Mint Pesto

Harissa Sauce_image
Harissa Sauce

Gratineed Gnocchi with Spinach and Ricotta_image
Gratineed Gnocchi with Spinach and Ricotta

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Anaheim Chile Salsa Verde_image
Anaheim Chile Salsa Verde

Broiled Whole Lobster_image
Broiled Whole Lobster

Author: James Beard

Sunday Frittata with Frizzled Leeks_image
Sunday Frittata with Frizzled Leeks

Author: Peter Kaminsky

Vidalia Onion Confit with Garlic Toasts_image
Vidalia Onion Confit with Garlic Toasts

Goat Cheese Toasts_image
Goat Cheese Toasts

Miso-Glazed Eggplant_image
Miso Glazed Eggplant

Hoisin-Marinated Pork Chops_image
Hoisin Marinated Pork Chops

Author: Suzanne Tracht

Bass Satay with Asparagus_image
Bass Satay with Asparagus

Broiled Bluefish Fillets with Fennel Mayonnaise_image
Broiled Bluefish Fillets with Fennel Mayonnaise

Ancho Chili Sauce_image
Ancho Chili Sauce

Ziti with Roasted Peppers, Green Olives, and Spicy Salami_image
Ziti with Roasted Peppers, Green Olives, and Spicy Salami

Olive Oil Fried Eggs with Mozzarella and Harissa_image
Olive Oil Fried Eggs with Mozzarella and Harissa

Author: Nancy Silverton

Kombu-Cured Salmon with Fresh Yuzu Kosho_image
Kombu Cured Salmon with Fresh Yuzu Kosho

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Author: Chris Morocco

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