Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata. (By Aida Mollenkamp)

Spice-Rubbed Pot Roast

A rub of cayenne pepper, paprika, and garlic gives traditional roast a spicy kick. (By Amy Wisniewski)

Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust. (By Francine Maroukian)

Cranberry "Spread"

Maple syrup, red pepper flakes, and candied orange zest make this holiday classic fun. (By Aida Mollenkamp)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Caesar Salad

The real deal— anchovies and all. (By Amy Wisniewski)

Apple Crisp with Oatmeal Streusel

A classic pairing of a buttery, crunchy oat topping and tender apples. (By Amy Wisniewski)

Braised Brisket with Beans and Ancho Chile

Melt-in-your-mouth meat. (By Richard Haake, Robert Mondavi)

Salade Lyonnaisey

A variation on the traditional French frisée salad. (By Aida Mollenkamp)

Green Beans with Shallots

A quick and tasty take on green beans that’s a crowd-pleaser of a side dish. (By Francine Maroukian)

Whole Roasted Fish Basquaise

A low-fuss recipe from Anthony Bourdain with an impressive presentation. (By Anthony Bourdain)

Classic Mashed Potatoes

Just as they should be: creamy and buttery. (By Aida Mollenkamp)

Bourbon-Marinated Flank Steak

Bourbon and Dijon mustard make for a tender, boozy flank steak. (By Amy Wisniewski)

Baked Cracker-Crusted Chicken Fingers

Stone-ground crackers make a crunchy coating for tender chicken strips. (By Kate Ramos)

Mushroom and Carrot Bulgur

A humble grain in an easy preparation offers more taste and texture than the usual side dish. (By Amy Wisniewski)