Oregano-Marinated Grilled Chicken with Charred Lemons

A whole chicken is easy to grill—if you know how to prepare it. (By Aida Mollenkamp)

Barley with Mushrooms and Green Beans

Hearty and healthy, this side dish is begging to be served with a piece of seared meat. (By Aida Mollenkamp)

Basic Pizza Sauce

A thick and intensely tomatoey sauce that freezes beautifully. (By Kate Ramos)

Endive with Figs, Blue Cheese, and Pecans

The classic salad combo turns into an hors d’oeuvre. (By Dana Williams and Daniel Flores, Bread & Wine, Los Angeles)

Chicken with Goat Cheese and Figs

Served with a port reduction sauce. (By Luke Knowland)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)

Hannibal Lecter

Inspired by the doctor himself. (By Aida Mollenkamp)

Fruit and Buttermilk Tartlets

Tiny, tangy, and sweet. (By Kate Ramos)

Late-Night Asian Noodles

What better after a night of frat parties? (By Aida Mollenkamp)

Spicy Chicken and Chayote Jamaican Stew

Hot as heck in the best possible way. (By Amy Wisniewski)

Corned Beef and Cabbage with Horseradish Cream Sauce

Corning your own beef is easier than you think. (By Kate Ramos)

Burmese Prawn Curry

Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video. (By Pat Tanumihardja)

Duxelles (Mushroom Paste)

The French classic made easy. (By Amy Wisniewski)

Derby Cocktail

Great preparation for your next Roller Derby competition. (By Aida Mollenkamp)

Chicken and Shallot Jam on Pain au Levain

A sweet-and-sour spread enlivens poached chicken. (By Kate Ramos)