Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Cubanesque Sandwich

Travel to Havana with this simple take on a Cuban pressed sandwich. (By Max La Rivière-Hedrick and Sarah Mastracco)

Bourbon Steak Sandwich

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

Eggplant and Tomato Stew (Guiso de Berenjena)

A tasty Cuban dish from Chef Randy Zweiban. (By Randy Zweiban)

Duxelles (Mushroom Paste)

The French classic made easy. (By Amy Wisniewski)

Grasshopper Milk Shake

A cool, minty, spiked dessert for hot days. (By CHOW Food Team)

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad. (By Luke Knowland)

Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. (By Aida Mollenkamp)

Italian Meatballs

Ground pork, turkey, and beef packed with herbs and fennel seeds. (By Aida Mollenkamp)

Braised Chicken and Chayote

A simple, flavorful dish. (By Kate Ramos)

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)

Sweet Potato Home-y Fries

Like home fries with smoky paprika. (By Kate Ramos)

Hot Crab Dip

Crab cakes deconstructed and topped with cornbread. (By Aida Mollenkamp)

Brown Bread Stuffing with Chestnuts, Apples, and Sausage

Fall flavors team up for a rustic stuffing. (By Aida Mollenkamp)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)