Endive with Figs, Blue Cheese, and Pecans

The classic salad combo turns into an hors d’oeuvre. (By Dana Williams and Daniel Flores, Bread & Wine, Los Angeles)

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch. (By Max La Rivière-Hedrick and Sarah Mastracco)

Pear and Feta Bites

Perfect for a fall party. (By Aida Mollenkamp)

Blue Cheese Coleslaw

With celery, carrots, and cabbage. (By Adapted from Scott Youkilis)

Bitter Greens Salad with Caper Vinaigrette

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

Buffalo Chicken Tenders with Blue Cheese Coleslaw

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

Caesar Salad

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

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess. (By Aida Mollenkamp)

Baked Chicken and Artichoke Casserole

Creamy chicken casserole with tender artichoke hearts and mushrooms. (By Adapted from Benjamin Ford)

Escarole Salad with Tomato-Gorgonzola Toasts

A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair. (By Aida Mollenkamp)

Onion Soup Les Halles

Anthony Bourdain’s French onion soup. (By none)

Baked Radicchio and Mozzarella Pasta

This is a dish that converts radicchio-haters, softening the green’s bitterness by baking it with a cream sauce. (By Aida Mollenkamp)

Souffle de Gourilos (By Terence Janericco)

Souffle de Choufleur (By Terence Janericco)

Nutty cheese adds a new dimension to cauliflower. (By Sondra Bernstein)