Dolmathes with Avgolemono

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

Roasted Cod with White Beans, Tomato, and Truffle Oil

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

Beef Tenderloin with Pancetta and Hominy Polenta

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

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

Eggplant and Hummus Pita Crisps

Flavorful and crispy. (By Stephen Gibbs)

Potato, Quinoa, and Cumin Hash Browns

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

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)

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall. (By Traci Des Jardins)

Campfire Couscous with Zucchini and Pine Nuts

Currants dress up this versatile side dish. (By Regan Burns)

Cornbread and Oyster Stuffing

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

Truffled Fingerling Smashed Potatoes

Fragrant white truffle oil takes humble mashers to a new level. (By Adapted from Jose Garces)

Grilled Vegetable Sandwich with Egg Salad and Bacon

A big hit on the CHOW camping trip, though it’s great anytime. (By Aida Mollenkamp)

Oat and Honey Vodka

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

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)