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Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil. ...

Baking beets in caraway and sage-laced salt infuses them with flavor. Slideshows: Fast Hors d'Oeuvres

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Pl...

This fresh cheese spread, called cervelle de canut, is a specialty of Lyon, France; the name means "silk worker's bra...

This exceptional beef tartare from chef Owen Kenworthy, made with hand-chopped beef, is fast and easy to make ahead. ...

"It's all about the way one cuts the tomato: a badly cut one is not as appetizing," says Owen Kenworthy, who favors s...

Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter toget...

Chef Eric Ripert quick-bakes snapper with a little butter so it's silky and serves it with pan-seared tomatillos and ...

This over-the-top breakfast pizza features crisp bacon, custardy scrambled eggs and two cheeses—Brie and mozzarella. ...

This relish is an awesome combination of sweet beets, briny olives and fresh herbs. It’s terrific for livening up san...

These potato pancakes get a boost of flavor from sweet beets and thyme. They’re delicious with sour cream. Slideshow...

This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less ...

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows...

This fast (and almost vegetarian) Thai rice noodle dish is dressed with a deliciously savory, spicy sauce and tossed ...

This is a great way to feature iceberg lettuce—it's juicy, spicy, crunchy and aromatic. Slideshows: More Stir-Fry Re...

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