Escarole Salad with Tomato-Gorgonzola Toasts

A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair. (By Aida Mollenkamp)

Cubanesque Sandwich

Travel to Havana with this simple take on a Cuban pressed sandwich. (By Max La Rivière-Hedrick and Sarah Mastracco)

Spinach Salad with Warm Bacon Vinaigrette

A simple mix of spinach, crispy bacon, and toasted pecans makes for a most satisfying salad. (By Adela Jung)

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch. (By Max La Rivière-Hedrick and Sarah Mastracco)

Linguine with Squash Noodles and Pine Nuts

Ribbons of squash fill in for some of the pasta. (By Regan Burns)

Fettuccine with Porcini and Pancetta Cream

Mushrooms lend a rich flavor, making this an appealing cool-weather dish. (By Luke Knowland)

Peanut Butta Cups

Crunchy peanut filling covered in milk chocolate. (By Amy Wisniewski)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office. (By Adapted from Scott Youkilis)

Twixt

Cookie crust and gooey caramel covered in milk chocolate. (By Aida Mollenkamp)

Made with chufa nuts. (By Elaine Glusac)

This quick, simple salad is packed with flavor. (By Max La Rivière-Hedrick and Sarah Mastracco)

This is fusion the way we like it: spicy and delicious. (By Susan Curtis and Nicole Curtis Ammerman)