Author: Paul Grimes
Author: Crystal Cook
Author: Karen Bussen
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: Ruth Cousineau
Author: Lisa Fain
Author: Gina Marie Miraglia Eriquez
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
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
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
Author: Amy Finley
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: Jose Garces
Author: Krystina Castella
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