Fall Farm Dinner
© Con Poulos
Juniper Grissini
These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-farro version. Batali makes the bread sticks with leaves from the lightly bitter Mediterranean herb myrtle; crushed juniper berries are a good substitute. He also seasons the grissini with cayenne pepper, one of his favorite spices; he keeps it in a salt shaker so it's easy to dispense.
© Tina Rupp
Veal Goulash with Paprika, Caraway and Fried Capers
At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts the recipe for easier-to-find veal shoulder.
© John Kernick
Towering Coconut Layer Cake
Because Tyler Florence wanted Wayfare Tavern to feel like a century-old San Francisco institution, he researched menus dating all the way back to the Gold Rush. This cake couldn't be more traditional: four layers of rum-brushed yellow cake filled and frosted with a light and airy, coconut-scented meringue-buttercream.
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