Author: Gina Marie Miraglia Eriquez
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Author: Pam Norby
Author: Jeanne Thiel Kelley
Four Horsemen's glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn't make you go through all that if it wasn't worth it.
Author: Nick Curtola
Author: Lisa Fain
Author: Ruth Cousineau
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Raji Jallepalli
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Author: Tom Parker Bowles
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
You can easily make this vegetarian-sub in 8 oz. shiitake or crimini mushrooms for the pork.
Author: Claire Saffitz
Author: Amy Finley
Author: Hidekazu Tojo
Author: Mona Talbott
Author: Aglaia Kremezi
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Tracey Seaman
Author: Frank Stitt
Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.
Author: Richard Blais
Author: Beth Hillson
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Author: Miles Thompson
Author: Susie Campbell
Author: Sara Dickerman
Author: Krystina Castella
Author: Jose Garces
Author: Sondra Glucksman
Author: Jamie Geller
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Author: Alison Roman
Author: Jean Georges Vongerichten
Author: Frank Stitt