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Serves 8

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“I love this dish,” says Stuart Brioza. “It’s a pretty traditional roast beef, almost like an Italian tagliata [slice...

“Scallions are so great with eggs,” says Will Gilson. He adds them to the biscuits, which he fills with ham, cheddar ...

Chef Jennifer Jasinski tops this excellent winter salad with goat cheese, toasted walnuts and pomegranate seeds. Sli...

For this succulent pork roast, famed salumi maker Armandino Batali (Mario Batali’s father) uses an especially thin pi...

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wi...

This sweet, silky sauce is great on pasta, chicken or grilled fish. Slideshow: More Carrot Recipes

For her cheater’s version of panna cotta, Jeni Britton Bauer uses melted ice cream as a clever shortcut. Slideshow: ...

Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mus...

Dorie Greenspan has this tip for the luscious filling in her tart: “The caramel is easy to make perfectly, just exerc...

Mario Batali creates a simple version of Italian porchetta, wrapping butterflied pork shoulder around a sausage-and-f...

Jeni Britton Bauer adds richness to this wonderful chili with a surprise ingredient: dark chocolate ice cream. She lo...

Chef Ruben Ortega makes this delicious, crowd-pleasing cake by sandwiching two large, crispy, chewy coffee-hazelnut m...

Sara Kate Gillingham blends pumpkin puree into her delicious hummus, then tops the dip with candied pumpkin seeds and...

Mario Batali’s sons Benno and Leo brine their pork chops overnight before roasting them over a spicy and fragrant mix...

These dead-simple kale chips from F&W’s Kay Chun are irresistibly crispy and require just 15 minutes of prep. S...

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