Teff Porridge with Honey and Dates

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

Fettuccine with Porcini and Pancetta Cream

Mushrooms lend a rich flavor, making this an appealing cool-weather dish. (By Luke Knowland)

Orange Angel Food Cake with Strawberries

This light, sweet dessert is known as “pillow cake” here at CHOW. (By Amy Wisniewski)

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer. (By Amy Wisniewski)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)

Spicy, Cheesy Skillet Cornbread

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

Caribbean Black Fruitcake

Don’t be fooled by its innocent chocolaty appearance— this Caribbean cake is spicy, boozy, and every bit as wicked as devil’s food cake. (By Amy Wisniewski)

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish. (By Neal Harden)

Beef Tenderloin with Pancetta and Hominy Polenta

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

Toasted Millet Salad

Bird seed never tasted so good. (By Aida Mollenkamp)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Wild Boar Ragu

Heady red wine + wild pork = delicious (By Adapted from Frank De Carlo)

Campfire Trout with Herbs and Bacon

Grilled over an open fire. (By Regan Burns)

Roasted Fish with Thai Pesto

Whole fish stuffed with an Asian-influenced sauce. (By Aida Mollenkamp)