Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban.

Dungeness Crab Guacamole with Endive

Guacamole becomes even more indulgent with the addition of sweet Dungeness crab.

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

Sweet Potato–Star Anise Soup with Ginger Cream

Warming sweet potato laced with ginger and star anise.

Italian Chefs Won't Weep

This week’s mission: frozen Italian dinners and microbrewed sodas.

Salade Lyonnaisey

A variation on the traditional French frisée salad.

Roasted Baby Carrots with Marmalade

Orange marmalade and sweet baby carrots herald spring.

Blue Cheese Dressing

Yogurt gives tanginess to this refreshing version of a classic.

Creamy Carrot Casserole

With browned breadcrumbs for crunch.

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert.

Michelada

A Mexican-style beer tail that’s somewhat akin in flavor to a Bloody Mary.

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic.

Hot Crab Dip

Crab cakes deconstructed and topped with cornbread.

Chocolate Brioche Club Sandwich

Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.