Le Petit Hiboux

An unbeatable blend of Pinot Blanc, Lillet, and apple juice. (By none)

Tuna, Olive, Avocado, and Green Bean Salad

A mixed green salad that’s full of flavor and filling enough to be a meal. (By Aida Mollenkamp)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)

Watermelon, Tomato, and Kalamata Olive Salad

Mint and ricotta salata tie together this chic salad. (By Kate Ramos)

Panzanella (Tuscan Bread Salad)

Our version of the simple but flavorful Tuscan salad. (By Aida Mollenkamp)

Roasted Beet and Chèvre Grilled Cheese

The famous salad duo gets warm and toasty. (By Kate Ramos)

Creamy Tomato Soup

A basic comfort recipe. (By Regan Burns)

Spinach Salad with Warm Bacon Vinaigrette

A simple mix of spinach, crispy bacon, and toasted pecans makes for a most satisfying salad. (By Adela Jung)

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch. (By Max La Rivière-Hedrick and Sarah Mastracco)

Cuban Green Salad with Avocados

Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans. (By Randy Zweiban)

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne. (By Amy Wisniewski)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Goat Cheese Toasts with Asparagus-Mushroom Ragu

Creamy asparagus-and-mushroom ragu tops crunchy toasts slathered with goat cheese. (By Kate Ramos)

Tuna Tartare with Avocado and Crispy Shallots

With a sweet-hot sauce made from wasabi and honey. (By Laurent Tourondel)