Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. (By Aida Mollenkamp)

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)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

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

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Pan Bagnat

The original tuna sandwich. (By Ari Weinzweig)

Pork Tenderloin with Salsa Verde

Quick and impressive when paired with a tangy, herby sauce. (By Regan Burns)

1621

A fall tail in homage to the first Thanksgiving. (By Aida Mollenkamp)

Eggplant Parmesan

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

Grape and Taleggio Grilled Cheese

Doused in grappa for a boozy, floral note. (By Kate Ramos)

Seitan Piccata

Hail seitan! (By Kristina Beckman)

Pasta Salad with Spinach, Olives, and Mozzarella

Simple, healthy, and perfect for lunch or a light dinner. (By Aida Mollenkamp)

Eggs Florentinesque

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. (By Aida Mollenkamp)

Smoked Trout Crostini

Easy but sophisticated finger food. (By Max La Rivière-Hedrick)

Roasted Shrimp with Romesco Sauce

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

Mississippi Praline Macaroons

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