Serves 10

Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly gl...

A fresh herb pesto does double-duty in the chicken marinade and in the sauce. Slideshow: F&W Staff Favorite Gri...

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

David Kinch playfully combines two New Orleans classics: chicory coffee and beignets. Slideshow: Cooking with Coffee

David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spic...

Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. ...

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham cra...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

This homey bread salad smartly includes seared chicken livers and wing meat, which bring all the flavors of the dish ...

Chef Ryan Hardy makes these simple but delicious green peas with sautéed prosciutto and onion, black pepper and ...

In this twist on traditional porchetta (Italian roast pork), a boneless saddle of lamb is wrapped around a delicious ...

This brisket gets rubbed with seasonings, braised and roasted so it’s super-tender with a crisp crust; it goes perfec...

This tasty salsa comes together quickly because it calls for precooked beets. The best ones are Cryovaced and sold at...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; th...

Pastry star Gale Gand layers her phenomenal, high-rising cake with an intensely chocolaty custard and coats it with c...