Serves 10

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...

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serve...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...

Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans h...

At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They’re based on a...

Made with 18 eggs, two cups of cheese and one cup of cream, this frittata makes a decadent brunch dish for a crowd. ...

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top. Slideshow: Great Cof...

The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with...

“In Morocco, people aren’t big fans of desserts,” says Mourad Lahlou. “We eat fresh fruit after lunch, but on a reall...