Serves 8

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit s...

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham cra...

These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat...

Mario Carbone deconstructs the beloved Italian American dish, baked ziti. He mixes the pasta with a rich, creamy sauc...

Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and...

In this twist on traditional porchetta (Italian roast pork), a boneless saddle of lamb is wrapped around a delicious ...

This tasty salsa comes together quickly because it calls for precooked beets. The best ones are Cryovaced and sold at...

This luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing t...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...

Mixologist Eben Freeman makes his sensational riff on the classic old-fashioned with a flavorful maraschino-cherry-an...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...