Olive Oil Cake

With a hint of orange and the crunch of cornmeal. (By Kate Ramos)

Sparkling Campari Cocktail

A bubbly balance of sweet and tart, best when made ahead. (By Nick Mautone)

Grape and Taleggio Grilled Cheese

Doused in grappa for a boozy, floral note. (By Kate Ramos)

Gigi

Channel your inner Frenchy with this tail of elderflower liqueur and sparkling wine. (By Jacqueline Patterson)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Key Lime Pie

This is a favorite of a lot of people around here. (By Max La Rivière-Hedrick)

Grape and Grappa Focaccia (Schiacciata con l'uva)

Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest. (By Aida Mollenkamp)

La Pinela

Cinnamon-sugar pairs with pineapple and tequila. (By none)

Watercress Salad with Manchego, Membrillo, and Almonds

A simple salad combining the best of Spanish flavors. (By Jessica Battilana)

Red Lentil Pâté Bruschetta with Poached Eggs

Breakfast should be more than bacon and eggs. (By Kate Ramos)

French Toast Sandwiches with Marmalade

A glamorous dorm-style breakfast. (By Audrey Robertson)

Blackberry-Peach Cobbler with Sour Cream Biscuits

Make it extra-indulgent with a drizzle of cream. (By Aida Mollenkamp)

Turkey Posole a la Guerita

A delicious posole in minutes, white-girl style. (By Kate Ramos)

CHOW Slider

The first modern burger, this little guy dates back to 1921 and was created at White Castle by Walter Anderson. (By Aida Mollenkamp)

Sun-Dried Tomato, Parsley, and Manchego Grilled Cheese

Sandwiched between toasty slices of whole wheat. (By Aida Mollenkamp)