Braised Brisket with Beans and Ancho Chile

Melt-in-your-mouth meat. (By Richard Haake, Robert Mondavi)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)

Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak. (By Kate Ramos)

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings. (By Kate Ramos)

Slow-Cooked Duck Legs in Red Wine (By Paula Wolfert)

Texas Queso Dip

Use it to top nachos or just as a dip for tortilla chips. This recipe combines two cheeses, onions, and green chiles for a Tex-Mex winner. (By Aida Mollenkamp)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Cuban Green Salad with Avocados

Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans. (By Randy Zweiban)

Chestnut Gnocchi with Robiola Cheese Sauce

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

Braised Baby Artichokes

Slow-cooked with shallots, wine, and herbs. (By Amy Wisniewski)

Mayan-Style Pit Pork (Cochinita Pibil)

In this oven take on Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked. (By Adapted from Silvana Salcido Esparza)

Pork Tenderloin with Salsa Verde

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

Smoked Cheddar Soufflé

A fluffy soufflé with just enough smoked cheddar to enrich the dish without overpowering it. (By Kate Ramos)

Fish Fillets in Red Wine and Cocoa Sauce (By Paula Wolfert)

(By Paula Wolfert)