Bull-Market Burger

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll. (By Amy Wisniewski)

CHOW Slider Hamburger Buns

These buns may be small, but they’re filled with big flavor and are everything a slider bun should be: slightly sweet, squishy, and ready to sop up burger juices. (By Aida Mollenkamp)

Drunken Affogato (Ice Cream Shots)

Ice cream float shots: the best of both worlds. (By Aida Mollenkamp)

Parmesan Kaiser Rolls

Knotted rolls topped with Parmesan and poppy seeds, and substantial enough to stand up to the juiciest of burgers. (By Amy Wisniewski)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

CHOW Slider

The first modern burger, this little guy dates back to 1921 and was created at White Castle by Walter Anderson. (By Aida Mollenkamp)

Butter Lettuce and Pumpkin Seed Salad

The roasted garlic and apple juice in the vinaigrette add dimension to this simple salad. (By Aida Mollenkamp)

Pasta with Artichoke Pesto

Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip. (By Aida Mollenkamp)

Sprouted Garbanzo Burgers

Forget a too-bready sandwich, here the patty is turned into the bun and stuffed with your favorite burger toppings. (By Heidi Swanson)

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes. (By Regan Burns)

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. (By Aida Mollenkamp)

Caramelized Onion and Chickpea Burgers

Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty. (By Sally Sampson)

Bacon-Wrapped Turkey with Pear Cider Gravy

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

Black Forest "Strata"

Lambic and dried cherries are high notes in this deconstruction of the classic German dessert. (By Aida Mollenkamp)