Chocolate Brioche Club Sandwich

Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton. (By Adapted from Nancy Silverton's Sandwich Book)

Kiwi Soda

A refreshing spring-green sparkler. (By Regan Burns)

Bourbon-Marinated Flank Steak

Bourbon and Dijon mustard make for a tender, boozy flank steak. (By Amy Wisniewski)

Roasted Rosemary and Lemon Chicken

The fantasy Sunday supper dish, fragrant and robust. (By Francine Maroukian)

Chicken and Wild Rice Casserole

A hearty casserole scented with porcini mushrooms. (By Regan Burns)

Fig Mustard

This refined spread’s sweet-pungent mix elevates your sandwich from everyday to elegant. (By Regan Burns)

Tunisian Lamb and Quince Stew

Aromatic, spicy, and perfect for blustery fall weather. (By Kate Ramos)

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. (By Amy Wisniewski)

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries. (By Aida Mollenkamp)

Rib Steaks with Spice Rub and Green Bean Salad

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

Italian Meatballs

Ground pork, turkey, and beef packed with herbs and fennel seeds. (By Aida Mollenkamp)

Honey-Mustard Glazed Ham

This easy recipe for glazed ham yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. (By Amy Wisniewski)

Sweet Chile Dipping Sauce

A quick, versatile Korean chile sauce. (By Kate Ramos)

Classic Steak Tartare

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

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird. (By Max La Rivière-Hedrick)