Bourbon Steak Sandwich

With roasted peppers, tarragon mayonnaise, and provolone on crusty ciabatta. (By Amy Wisniewski)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Sour Cherry and Green Tea Granité

Tart and sweet combine in this simple yet refined version of granité. (By Aida Mollenkamp)

Gingerbread Cookies

Soft, chewy, spicy, and full-flavored. (By Aida Mollenkamp)

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries. (By Aida Mollenkamp)

Roasted Cod with White Beans, Tomato, and Truffle Oil

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

Basic Tortilla Chips

Salty, crunchy corn chips that are begging to be dunked in salsa or topped with cheese for homemade nachos. (By Kate Ramos)

Pasta with Artichoke Pesto

Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip. (By Aida Mollenkamp)

Rosemary Rib Roast with Cipollini

A showpiece roast perfumed with rosemary. (By Roy Finamore)

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. (By Aida Mollenkamp)

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes. (By Regan Burns)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

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

Korean Grilled Chicken

This grilled chicken, known as dak gui, tastes like teriyaki chicken all grown up. (By Aida Mollenkamp)

Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream (By Kate Ramos and Aida Mollenkamp)

Dark 'n' Stormy

One sip, and it’s a balmy afternoon in Bermuda. (By Aida Mollenkamp)