Rémoulade

Our take on the classic Southern sauce. (By Aida Mollenkamp)

Rabanada (Brazilian-Style French Toast)

Crispy and sweet like a churro, with the custardy interior of French toast. (By Aida Mollenkamp)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry. (By Regan Burns)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office. (By Adapted from Scott Youkilis)

For when you’re feeling adventurous. (By Chris Cosentino)

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky. (By Regan Burns)

Mussels with Fennel, Lemon, and Belgian Ale

Slightly bitter Belgian ale combines nicely with the brininess of mussels. (By Aida Mollenkamp)

Creamy Carrot Casserole

With browned breadcrumbs for crunch. (By Amy Wisniewski)

Chicken Parmesan

The dish that defines Italian American food. (By Kate Ramos)

BLT Salad

Chop up the classic sandwich— the only thing missing is the mayo. (By Kate Ramos)

Saag Tofu

The Indian classic of spiced spinach made with tofu and yogurt. (By Aida Mollenkamp)

Eggplant Parmesan

Caprese salad meets crispy fried eggplant. (By Kate Ramos)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)

Turkey Posole a la Guerita

A delicious posole in minutes, white-girl style. (By Kate Ramos)