Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette. (By Kate Ramos)

Cornmeal-Crusted Goat Cheese with Hot Tomato Salsa

Crunchy, creamy, and spicy. (By Susan Curtis and Nicole Curtis Ammerman)

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread. (By Amy Wisniewski)

Cobb Salad Dip

Why didn’t someone think of this sooner? (By Aida Mollenkamp)

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries. (By Aida Mollenkamp)

Smoked Duck Pizza with Hoisin

Duck combines with red onion and hoisin for a quick meal. (By Aida Mollenkamp)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Chilaquiles

An indulgent and irresistible combo of spice, crunch, and creaminess. (By Regan Burns)

Irish Cheddar and Stout Fondue

Melted Irish cheddar and stout make a satisfying combination. (By Lenny Rice and Brigid Callinan)

Marble Cheesecake Bars

Cheesecake you eat with your hands. (By Amy Wisniewski)

Cardamom-Spiced Carrot Cake with Whipped Cream Cheese Frosting

Kept extra-moist with a generous helping of grated carrot, and lightly spiced with cardamom and ginger. (By Kate Ramos)

Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby. (By Charlie Palmer)

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)

Tomato-Basil Arancini

These small Italian rice croquettes are perfect party appetizers. (By Marc Alvarez)

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée. (By Francine Maroukian)