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Side Dish
Jack Cheese and Grits Soufflé
Grits leave the breakfast table in this no-fuss, impressive side. (By Amy Wisniewski)
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Main
Cedar-Planked Salmon with Herbed Yogurt Sauce
Impress your guests with broiled salmon in a tangy yogurt sauce. (By Amy Wisniewski)
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Starter
Oysters with Mignonette Granité
Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)
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Starter
Broiled Mussels with Sweet Paprika Aioli
An addictive appetizer for seafood-lovers. (By Aida Mollenkamp)
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Soup/Salad/Sandwich
Caesar Salad
The real deal— anchovies and all. (By Amy Wisniewski)
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Main
Bockwurst and Mushroom Noodle Bake
As satisfying as a hearty winter dish gets. (By Amy Wisniewski)
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Main
Spinach and Weisswurst Quiche
Tasty for breakfast, lunch, or a late-night snack. (By Amy Wisniewski)
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Soup/Salad/Sandwich
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)
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Starter
Sainte-Maure, Basil and Fresh Herb Terrine
This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring. (By Stéphane Reynaud)
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Main
Grilled Chicken with Rosemary White Barbecue Sauce
An Alabama staple— grilled chicken with a mayonnaise-based slather. (By Rick Rodgers)
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Main
Shrimp with a Tropical Fruit and White Wine Sauce
Shrimp with a Tropical Fruit and White Wine Sauce (By kchurchill5 )
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Sweet/Dessert
Broiled Pluots with Zabaglione
Wine, sugar, and eggs are whipped, then spooned over fresh fruit for dessert ecstasy. (By Amy Wisniewski)
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Main
Moules à la Normande
A cookbook-ready money-shot of mussels. (By none)
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Breakfast/Brunch
Savory Breakfast Bread and Sausage Pudding
Make the night before and the next morning all you have to do is bake and serve. (By Sara Foster)
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Main
Baked Snapper with Tomatoes and Olives (Pesce al Forno con Pomodori e Olive Neri)
A versatile recipe for baking fish. (By David Shalleck)
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