Dolmathes with Avgolemono

Straight from Marisa Churchill’s yaya to you. (By Adapted from Marisa Churchill)

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer. (By Charlie Palmer)

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet. (By Neal Fraser)

Roasted Rack of Lamb

Marinated with rosemary and thyme. (By Neal Fraser)

Fire-Charred Green Beans with Cajun Dipping Sauce

Throw these together for an impressive campfire snack. (By Regan Burns)

Stovetop Macaroni and Cheese

Creamy and extra-tangy with a kick of Dijon mustard and sharp cheddar cheese. (By Adela Jung)

Spiced Cranberry Sangría

Warm spices and tart cranberries make this sangría ideal for a winter holiday celebration. (By Adapted from Jose Garces)

Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban. (By Randy Zweiban)

Campfire Trout with Herbs and Bacon

Grilled over an open fire. (By Regan Burns)

Spicy, Cheesy Skillet Cornbread

Not too sweet, with some hominy and jalapeño to spice it up. (By Aida Mollenkamp)

Chinese-y Chicken Salad

Yeah, we know it’s not really Chinese. (By Francine Maroukian)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Truffled Fingerling Smashed Potatoes

Fragrant white truffle oil takes humble mashers to a new level. (By Adapted from Jose Garces)

Watercress Salad with Manchego, Membrillo, and Almonds

A simple salad combining the best of Spanish flavors. (By Jessica Battilana)

Campfire Couscous with Zucchini and Pine Nuts

Currants dress up this versatile side dish. (By Regan Burns)