Serves 2

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...

This oh-so-simple dish from Mel's Bar & was inspired by the mussels served at La Cagouille, a wonderful little Parisi...

The stale bread is an important ingredient here—it should be from a country-style loaf, not overly sour and with no a...