Author: Eileen Yin-Fei Lo
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Author: Rhoda Boone
Author: Lori Longbotham
Author: Helaine Ohayon
Everything about this tender muffin maximizes the flavor of tart apples and nutty pecans.
Author: Ochre Bakery, Detroit, MI
Author: Janet Taylor McCracken
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Cal Peternell, Chez Panisse Restaurant and Café
Combine puréed dates, peanut butter, and puffed rice into these no-cook treats and gloss with a generous coating of chocolate for a (healthier-than-store-bought) candy bar whenever a craving strikes.
Author: Donna Hay
Author: Catherine McCord
Author: Marina Riccardi
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
Author: Sara Bonisteel
Author: Hilary Shevlin Karmilowicz
Author: Abigail Johnson Dodge
Author: Tracey Seaman
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Jake Godby
Juicy ripe tomatoes and sweet summer corn freshen up this naturally gluten-free take on the old-school Southwestern cornbread-topped casserole.
Author: Anna Stockwell
It's never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out-ain't nothin' wrong with plain ol' whipped cream. For a luxurious twist, try...
Author: Erin Jeanne McDowell
We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here.
Author: Deb Perelman
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Louise B. Finley
A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.
Author: Katherine Sacks