Açaí-Blueberry Smoothie

Packed with berries, fruit juice, and banana, this smoothie will brighten up your breakfast. (By Aida Mollenkamp)

Charles Chocolates Pecan Brownies

If you like nuts, this recipe is for you. (By Chuck Siegel)

Chiles Rellenos Strata

Chiles, salsa, and sour cream combine in this custardy egg casserole. (By Kate Ramos)

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Peanut Sauce

Serve it as a dipping sauce, over cold noodles, or tossed in a salad. (By Regan Burns)

Apple Ice

Great with Chef Traci Des Jardin’s Apple Tarts. (By Traci Des Jardins)

Classic Steak Tartare

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

Tuna, Olive, Avocado, and Green Bean Salad

A mixed green salad that’s full of flavor and filling enough to be a meal. (By Aida Mollenkamp)

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry. (By Regan Burns)

Cornbread and Oyster Stuffing

So good, it stands on its own. (By Charlie Palmer)

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

Pluot-Amaretti Trifle

Layer upon layer of custard, cookies, cream, and fruit. (By Aida Mollenkamp)

Mixed Berry and Anise Pie

Berries are the main attraction here, while anise lurks in the background in the best possible way. (By Amy Wisniewski)

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers. (By Kate Ramos)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)