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Main
Fresh Strawberries with Peppercorns and Red Wine
Fresh Strawberries with Peppercorns and Red Wine (By Paula Wolfert)
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Side Dish
Buttermilk Mashed Potatoes
Buttermilk tarts up classic mashers. (By Regan Burns)
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Main
Roast Figs in the Style of the Pyrenees
Roast Figs in the Style of the Pyrenees (By Paula Wolfert)
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Starter
Tigres Rabiosos
Spicy stewed mussels. (By Olivier Said, James Mellgren, Maggie Pond)
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Side Dish
Pumpkin Curry
Pumpkin with curry spices makes the familiar exotic. (By Sunil Vijayakar)
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Main
Steak Bordelaise with Marrow and Shallot Garnish
Steak Bordelaise with Marrow and Shallot Garnish (By Paula Wolfert)
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Breakfast/Brunch
Poached Eggs on Creamy Grits
This contemporary pairing with creamy grits— an old Southern favorite spreading in popularity across the country —doubles the luscious richness. (By Cheryl Alters Jamison and Bill Jamison)
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Starter
Socca
A chickpea pancake native to Nice. (By Zola Restaurant)
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Main
Souffle de Choufleur
Souffle de Choufleur (By Terence Janericco)
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Main
Oeufs a la Tripe, Bourgeoise
Oeufs a la Tripe, Bourgeoise (By Terence Janericco)
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Starter
Carrot Tart
(By Terence Janericco)
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Main
Salt Cod–Stuffed Piquillo Peppers with Bayonne Ham and Chile Sauce
Salt Cod–Stuffed Piquillo Peppers with Bayonne Ham and Chile Sauce (By Arthur L. Meyer)
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Main
Chicken Pulao with Pumpkin
A generous one-dish main course of rice, chicken, and pumpkin from Western China. (By Jeffrey Alford and Naomi Duguid)
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Pasta/Noodles
Pumpkin Tortelli (Tortelli di Zucca)
Pasta stuffed with fall’s favorite squash. (By Editors of Phaidon Press)
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Main
Creamy Bean Soup with Croutons and Crispy Ventrèche
Creamy Bean Soup with Croutons and Crispy Ventrèche (By Paula Wolfert)
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