Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops.

Peanut Sauce

Serve it as a dipping sauce, over cold noodles, or tossed in a salad.

Apple Ice

Great with Chef Traci Des Jardin’s Apple Tarts.

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge.

Tuna, Olive, Avocado, and Green Bean Salad

A mixed green salad that’s full of flavor and filling enough to be a meal.

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry.

Cornbread and Oyster Stuffing

So good, it stands on its own.

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time.

Pluot-Amaretti Trifle

Layer upon layer of custard, cookies, cream, and fruit.

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado.

Mixed Berry and Anise Pie

Berries are the main attraction here, while anise lurks in the background in the best possible way.

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers.

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread.

Cardamom-Caramel Rolls

Sticky rolls grow up with a kick of cardamom.

Black Beans with Mexican Beer

A spicy new technique adds lots of flavor.