One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Author: Joan Nathan
Author: Geoffrey Zakarian
Author: Joshua McFadden
Author: Bobby Flay
Author: Jerry Traunfeld
Author: Holly Smith
Author: Larry Forgione
Author: Cory Schreiber
Author: Sheila Lukins
Author: Dorothy Lee
This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Author: Kierin Baldwin
Author: Molly Stevens
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
Author: Ian Knauer
Author: Dan Barber
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Author: Katherine Kallinis Berman
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: Charlie Trotter
Author: Lillian Chou
Author: Michele Urvater
Author: Sara Foster
Author: Abigail Kirsch
Author: Neal Fraser