Grilled Coconut-Apple Crisp

An American classic with island flair. (By Aida Mollenkamp)

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up. (By Kate Ramos and Aida Mollenkamp)

Crawfish Boil

Why not do your own boil? (By Adapted from Gregg Sedotal)

Kid-Friendly Fried Rice

Lighter than the real thing but still plenty tasty. (By Aida Mollenkamp)

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge. (By none)

Microwave Crème Brûlée

The fancy dessert classic goes for a spin in the microwave. (By Audrey Robertson)

Grape and Grappa Focaccia (Schiacciata con l'uva)

Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest. (By Aida Mollenkamp)

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish. (By Neal Harden)

Roasted Chicken Broth with Scallops and Chives

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

Buttermilk Mashed Potatoes

Buttermilk tarts up classic mashers. (By Regan Burns)

Monte Bianco

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

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office. (By Adapted from Scott Youkilis)

Truffled Deviled Eggs

Because everything else is truffled these days (and eggs taste fabulous with truffles). (By Mitch Prensky)

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce. (By Efisio Farris)