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Quark Spatzle with Cheese

Author: David Bouley

Pan Seared Salmon with Pumpkin Seed Cilantro Pesto

Author: Bon Appétit Test Kitchen

Steak and Soba Stir Fry

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

Author: Mary Frances Heck

Ground Coriander and Cilantro Flatbreads

Author: Bon Appétit Test Kitchen

Golden Couscous

Author: Bruce Aidells

Baked Mushroom Sesame Rice Balls

Author: Mark Bittman

Salmon Niçoise

Author: Claire Saffitz

The Creamiest Aioli

Author: Suzanne Goin

Lemon Parmesan Linguine

Author: Lorraine Vassalo

Beluga Lentil Caviar on Blini

Author: Roberto Martin

Wild Rice Stuffing with Pine Nuts

Author: Rochelle Palermo

Sicilian Style Potato Gratin

Author: Roy Finamore

Mixed Greens with Mustard Dressing

Author: Marlena Spieler

Jalapeño Cheese Grits

Author: John Besh

Steak with Olives

Author: Melissa Roberts

Caviar Eggs

Author: Colin Cowie

Chile Corn Custard Squares

Author: Diane Rossen Worthington

Fennel and Parsley Salad

Author: Donna Hay

Skirt Steak Fajitas with Grilled Cabbage and Scallions

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Author: Josef Centeno

Mussels With White Wine

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Author: Dawn Perry