Serves 2

Galen Zamarra says that the anticipation and urgency of a soufflé, coupled with the succulence of pears, spell r...

Michael Romano's brownies, seductively swirled with a cream cheese batter, prove why chocolate is a Valentine's Day s...

Richard Olney's bread omelet from Simple French Food (Macmillan) inspired Wendy London to create this rich and satisf...

Plus: More Dessert Recipes and Tips

In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela ...

Hanger steak, recently discovered by restaurant chefs, has always been a favorite butcher's cut in the United Sta...

If you want a stronger walnut flavor in this light, soft bread, toast the nuts, then let them cool before adding them...

Plus: Ultimate Cocktail Guide

At Mel's Bar and Grill, executive chef Ben Davis wilts fresh spinach in the hot sauce in Step 7.

Frank Bonanno, sous-chef at Mel's Bar & Grill, developed this three-mushroom pasta when he was the chef at Bruno&...

This embellished version of a classic is from Christian "Goose" Sorensen, executive chef and co-owner of Star...

This recipe from Janie Master is served at Mel's Bar & Grill.Plus: More Appetizer Recipes and Tips

Don't be put off by the vanilla in this luscious salmon dish from Chef Ben Davis at Mel's; it adds a lovely a...

This light and refreshing salad, with its oil-free citrus dressing, would also be delicious with grilled chicken, shr...