Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban.

Red Flannel Hash

This sweet, earthy, herby hash of beets, potatoes, onion, and eggs makes for a satisfying first meal of the day.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing.

New England Clam Chowder

Creamy, briny, and smoky— it’s chowdah-licious!

Video

How to Chop an Onion with Kate Ramos

Don’t make those haphazard cuts.

The Flying Fig

Utilizing the ripest summer figs, this recipe was a semifinalist in the CHOW tail Square Off.

Pear, Poire

Pear eau de vie with a side of pear and a touch of bubbly.

Pear and Feta Bites

Perfect for a fall party.

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself.

Cognac Shrimp Bisque

With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.

Lentil Hummus Wrap with Pomegranate Molasses

Vegetables tossed in turmeric and wrapped up with red lentil hummus.

Mock Potato Salad

Classic, creamy, but with kohlrabi instead of potatoes.

Watermelon, Tomato, and Kalamata Olive Salad

Mint and ricotta salata tie together this chic salad.

Snapper Ceviche with Chiles and Herbs

Orange juice and mint update this classic Latin dish.