Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce. (By Efisio Farris)

Tierra Mojada

Peach purée livens up this tequila tail. (By none)

Tuna Tartare with Avocado and Crispy Shallots

With a sweet-hot sauce made from wasabi and honey. (By Laurent Tourondel)

Roasted Beef Tenderloin with Henry Bain Sauce

Indulgent beef tenderloin glazed in a classic Kentucky sauce. (By Kate Ramos)

Bison and Bean Chili

A simple dish that can be doctored to satisfy your personal tastes. (By Adapted from Todd Paige)

Charred Eggplant Salad

Grilled eggplant teams up with red onions and sweet tomatoes. (By Adapted from Laurence Jossel)

Scallops Crudo with Vanilla Salt

Vanilla salt, ginger, and mint make for an unexpected combination. (By Adapted from Staffan Terje)

Sunshine Bitters

Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue. (By none)

Chocolate Coconut Sherbet

A nondairy dessert that’s nice and creamy. (By David Lebovitz)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens. (By Ana Sortun)

Smoked Duck and Cherry Pressed Sandwich

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

Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue. (By Aida Mollenkamp)

Classic Steak Tartare

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