Harissa-Marinated Tri-Tip Roast

Harissa paste spices up this quick preparation. (By Kate Ramos)

Meatball Sub

The deli classic done right, with gooey cheese and fragrant meatballs. (By Kate Ramos)

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge. (By none)

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate. (By Roy Finamore)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Cuban Green Salad with Avocados

Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans. (By Randy Zweiban)

Saag Tofu

The Indian classic of spiced spinach made with tofu and yogurt. (By Aida Mollenkamp)

Linguine with Squash Noodles and Pine Nuts

Ribbons of squash fill in for some of the pasta. (By Regan Burns)

Classic, simple, and inexpensive. (By none)

Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Guaranteed to keep unwanted interpersonal contact at bay. (By Regan Burns)

Three different beans and some TVP are slow-cooked with lots of herbs and spices. (By Jennifer McCann)

A nice addition to a dessert buffet. (By David Shalleck)

Traditional Chipped Beef Over Toast with a Twist (By kchurchill5 )

Because beer and beef belong together. (By Trish Deseine and Marie-Pierre Morel)

Chicken in a Pot (By Paula Wolfert)