Fennel, Parsley, and Celery Salad

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

Pork Tenderloin with Spicy Apricot Glaze

An elegant take on dorm cooking: only a toaster oven required! (By Audrey Robertson)

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables. (By Aida Mollenkamp)

Preserved Spiced Pears in Red Wine with Armagnac (By Paula Wolfert)

Mozzarella, Prosciutto, and Fig Jam Panino

A sophisticated sandwich. (By Marlena Spieler)

Salt Cod and Clam Stew

A light fish stew with clams. (By Max La Rivière-Hedrick)

Bull-Market Burger

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

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese. (By Efisio Farris)

Momofuku Chicken Wings

An Asian slant to wings: soy- and sake-glazed with pickled chiles and garlic. (By Adapted from David Chang)

Rabbit Stew with Preserved Pears with Ginger (By Paula Wolfert)

Preserved Gizzards with Warm Lentil Salad (By Paula Wolfert)

Preserved lemon gives this exotic vinaigrette an extra dimension. (By Aliza Green)

A Filipino recipe for chicken adobo. (By Corinne Trang)

Sweet and Sour Prunes (By Paula Wolfert)

Clams and mussels bathe in a fragrant, miso-thickened broth. (By Dana Slatkin)