Black Forest "Strata"

Lambic and dried cherries are high notes in this deconstruction of the classic German dessert. (By Aida Mollenkamp)

Oysters with Mignonette Granité

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

Classic Steak Tartare

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

Creamy Rice Pudding with Broiled Plums

Plums get sprinkled with sugar, broiled until their skins are blistered, and then nestled in orange-scented rice pudding. (By Kate Ramos)

Eggplant and Hummus Pita Crisps

Flavorful and crispy. (By Stephen Gibbs)

Mojo Marinated Pork Cubano (Lechon Asado)

Cuban braised pork in a citrus marinade. (By Randy Zweiban)

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)

Bull-Market Burger

This decadent burger is a fine-dining, three-course meal served up on a fresh kaiser roll. (By Amy Wisniewski)

Potato Parsnip Gratin

Parsnips add a new dimension to a side-dish standby. (By Charlie Palmer)

Smoked Salmon and Mozzarella Calzone

Melty cheese, tomatoes, and salmon make a sophisticated calzone. (By Aida Mollenkamp)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Salt Cod and Clam Stew

A light fish stew with clams. (By Max La Rivière-Hedrick)

Sweet Potato and Squash Baby Food

A good introduction to the sweet vegetables, this baby food is a pleasing combination of squash and sweet potato. (By Aida Mollenkamp)

Broccoli, Mushroom, and Gouda Quiche

A savory pie stuffed with broccoli, portobello mushrooms, and Gouda that makes for a great breakfast or a light lunch. (By Kate Ramos)

Pot Roast with Porcini and Beer

Richly sauced with mushrooms, herbs, Dijon mustard, and beer. (By Roy Finamore)