Mojo Marinated Pork Cubano (Lechon Asado)

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

Pumpkin Flan

A tasty take on the custardy dessert. (By Randy Zweiban)

Dolmathes with Avgolemono

Straight from Marisa Churchill’s yaya to you. (By Adapted from Marisa Churchill)

Paloma

Like a bubbly margarita. (By Adam Geenen)

Oat and Honey Vodka

An amazing feat of infusion. (By Adapted from Blue Hill Stone Barns)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Chocolate Brioche Club Sandwich

Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton. (By Adapted from Nancy Silverton's Sandwich Book)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Potato, Quinoa, and Cumin Hash Browns

A richly flavored version of the classic. (By Public Restaurant)

Potato Parsnip Gratin

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

Cured Salmon

Make your own cured salmon at home. (By Traci Des Jardins)

Bull-Market Burger

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

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet. (By Neal Fraser)

Eggplant and Hummus Pita Crisps

Flavorful and crispy. (By Stephen Gibbs)