Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Apple Crisp with Oatmeal Streusel

A classic pairing of a buttery, crunchy oat topping and tender apples. (By Amy Wisniewski)

Pan Bagnat

The original tuna sandwich. (By Ari Weinzweig)

Eggplant Parmesan

Caprese salad meets crispy fried eggplant. (By Kate Ramos)

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise. (By Ray Lee)

Spinach with Raisins and Pine Nuts

An addictive mélange widely used in Catalan kitchens. (By Anya von Bremzen)

Pork Chops with Cherry Sauce

Spice-rubbed meat with sweet cherries in an easy, quick preparation. (By Amy Wisniewski)

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes. (By Regan Burns)

Croissant and Armagnac Bread Pudding

Extra rich from the croissants, turn to this dish for a weekend brunch or a satisfying dessert. (By Aida Mollenkamp)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish. (By Regan Burns)

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers. (By Kate Ramos)

Grilled Skirt Steak with Caramelized Butter and Cumin

Cumin makes these flavors pop. (By Ana Sortun)

Mississippi Praline Macaroons

A favorite dessert of Southern Passover seders. (By Marcie Cohen Ferris)

Chocolate Chip–Date Milk Shake

A regional specialty in Southern California made with chocolate chip ice cream. (By CHOW Food Team)