Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves.

Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic.

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall.

Italian Chefs Won't Weep

This week’s mission: frozen Italian dinners and microbrewed sodas.

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce.

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert.

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert.

Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby.

Chocolate Brioche Club Sandwich

Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet.

Bull-Market Burger

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll.

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

CHOW Pancetta

Why buy pancetta when making it yourself is so easy and fun?

Tuna Tartare with Avocado and Crispy Shallots

With a sweet-hot sauce made from wasabi and honey.

Cornbread and Oyster Stuffing

So good, it stands on its own.