Serves 4

In this unusual dish from chef Marcelo Betancourt, beets are boiled skin-on until cooked through, then lightly flatte...

These genius hors d’oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The ...

As a lighter alternative to french fries, try grilling thin potato slices and serving them with this sweet and spicy ...

Sage lovers will adore this recipe, which is superb for breakfast or brunch, especially with a side of eggs. Slidesh...

These wraps—seasoned with cumin and coriander and flavored with curry yogurt—make a quick and delicious lunch. Slid...

This vegetarian recipe combines hearty grains with crunchy nuts, creamy chickpeas and a roasted-scallion dressing. S...

A showstopper, these crisp, smoky potatoes are actually super-easy to make. Slideshow: Amazing Potato Side Dishes

When you cook potatoes this way, they get crunchy on the outside and stay creamy on the inside. Slideshow: More Mash...

The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was...

For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Sa...

Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...

Guajillo chiles and soy sauce in the mayonnaise rub create a great spicy, extra-savory crust on this fish. Matt Gandi...

Don’t be fooled by the ingredient list—although it’s short, the resulting stew is deeply flavored and very satisfying...

Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda b...

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried un...

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, ...

A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condim...

Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d’Abruzzo. Because of its deep corn flavo...

Here, chef Michael Toscano tosses a scroll-shaped pasta known as casarecce (fusilli is a good alternative) with skate...

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and...