Serves 6

This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread,...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one am...

The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...

Cryovaced cooked lentils come in blocks at many grocery stores. Try mixing them into fluffy rice for a satisfying mea...

This hot pressed mushroom sandwich is slathered with peppery arugula pesto and a bright pickled-cherry-pepper mayonna...

If you’re not sure how to remove the squab breasts, ask your butcher to do it for you. The elegant flavors make it p...

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...

Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry s...

Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature...

This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before. Plu...

Andrew Zimmern’s Kitchen Adventures Crème brûlée is a walking cliché, and like offering a Caesar ...

Combining miso with lime, ginger, fish sauce and sugar creates a terrific sweet-sour glaze for crispy baked chicken w...

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the gar...

Inspired by the soda fountains of her mother’s Brooklyn childhood, Gina Chersevani created this delicious egg cream s...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

These buttery, flaky, beef-filled mini pies are quick and impressive. Slideshow: Savory Pies and Tarts

This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou’s mother and grandmother used to cook...

Chef Michael Cimarusti’s L.A. restaurant, Connie & Ted’s, is modeled on a New England seafood shack. It will feat...