Chocolate Pecan Pie

Downright decadent. (By Charlie Palmer)

Chicken Basquaise

Browned chicken braised atop peppers and onions and flavored with Basque dried pepper. (By Aida Mollenkamp)

Buttermilk and Brown Butter Waffles

Nutty and indulgent— the perfect breakfast treat. (By Aida Mollenkamp)

Santa Maria

A sainted way to drink tequila. (By Duggan McDonnell)

Potato Latkes

A bit soft, a tad crunchy, and just the right amount of grease. (By Stephanie Rosenbaum)

Zucchini Carpaccio with Feta and Pine Nuts

A beautiful way to use up summer squash. (By Kate Ramos)

Pulled Jerk Chicken Sandwiches

You’ll never say chicken is boring again. (By Ali LaRaia)

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky. (By Regan Burns)

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer. (By Charlie Palmer)

Lime Pound Cake

Rich, buttery cake with a hint of citrus; satisfying any time of day. (By Kate Ramos)

Pineapple Granité

Blended pineapple is flavored with orange juice and zest for a light, icy sweet. (By Aida Mollenkamp)

Fried Turkey with Southern Rub

Our rub-and-fry keeps the turkey from getting dry. (By Regan Burns)

Brussels Sprouts with Chestnuts and Double-Smoked Bacon

A side dish that steals the show. (By Charlie Palmer)

Pistachio Mexican Wedding Cakes

A buttery, melt-in-your mouth cookie packed with nuts. (By Kate Ramos)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)