Blue Cheese Coleslaw

With celery, carrots, and cabbage.

The Basics: How to Make a Cheese Frittata

Eggs for dinner are fun.

Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette.

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office.

Caesar Salad

The real deal— anchovies and all.

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess.

Baked Chicken and Artichoke Casserole

Creamy chicken casserole with tender artichoke hearts and mushrooms.

Escarole Salad with Tomato-Gorgonzola Toasts

A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair.

The most challenging meal—and the finest wine pairing—I’ve made in months.

Onion Soup Les Halles

Anthony Bourdain’s French onion soup.

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.

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal.

Brains, Intestines, Pizzle

It’s what’s for dinner.

The Basics: How to Make Chicken Quesadillas

A simple Mexican appetizer or light meal.

Resurrecting Easter Brunch

Make it easy, unfussy, and delicious.