Cubanesque Sandwich

Travel to Havana with this simple take on a Cuban pressed sandwich. (By Max La Rivière-Hedrick and Sarah Mastracco)

Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing. (By Aida Mollenkamp)

Turnip and Pear Purée

An earthy, savory-sweet side. (By Roy Finamore)

Pasta with Caramelized Tomatoes and Sausage

Pair with a mixed green salad for a quick, satisfying meal. (By Aida Mollenkamp)

Hot and Sour Soup

A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup. (By Aida Mollenkamp)

Mozzarella, Prosciutto, and Fig Jam Panino

A sophisticated sandwich. (By Marlena Spieler)

Rosemary and Garlic Roasted Potatoes

Crunchy, crusty potatoes with a hint of herbs and garlic. (By Aida Mollenkamp)

Late-Night Asian Noodles

What better after a night of frat parties? (By Aida Mollenkamp)

Mulled Hard Pear Cider

All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor. (By Aida Mollenkamp)

Teff Porridge with Honey and Dates

Sprinkled with pumpkin seeds for extra crunch. (By Amy Wisniewski)

Spiced Somalian Tea

This milky tea laced with spices has a flavor akin to a light chai. (By Adela Jung)

Sweet Potato and Squash Baby Food

A good introduction to the sweet vegetables, this baby food is a pleasing combination of squash and sweet potato. (By Aida Mollenkamp)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Rib Steaks with Spice Rub and Green Bean Salad

Add another layer of flavor with a spice rub. (By Francine Maroukian)

Eggs Florentinesque

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. (By Aida Mollenkamp)