Apple Crisp with Oatmeal Streusel

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

Green Beans with Shallots

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

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)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Campfire Couscous Salad with Bell Peppers and Mint

Use leftovers to whip up this cold salad. (By Regan Burns)

Frittata Lorraine

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

Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

A quick, easy, satisfying dinner. (By Richard Ju)

Stovetop Macaroni and Cheese

Creamy and extra-tangy with a kick of Dijon mustard and sharp cheddar cheese. (By Adela Jung)

Watermelon, Tomato, and Kalamata Olive Salad

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

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate. (By Roy Finamore)

Bourbon Steak Sandwich

With roasted peppers, tarragon mayonnaise, and provolone on crusty ciabatta. (By Amy Wisniewski)

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce. (By Kate Ramos)

Grilled Swordfish with Cucumber-Melon Salsa

A simple preparation with a big payoff. (By Amy Wisniewski)

CHOW's Intense Brownies

Chewy, cakey, fudgy – a recipe for chocoholics. (By Aida Mollenkamp)