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For your next dinner party, this super-nutty walnut pesto is excellent for dressing up perfectly roasted, lemony chic...

Use this recipe as a template for any mixed mushroom-and-grain salad. Excellent options include brown rice, wild rice...

This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in tr...

These days, chefs love to add pickled ingredients to their salads. Chef Michael Tusk pickles quince with ginger, spic...

This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino,...

This salad has so many olives that there's a piece in every single bite. Slideshow: Fantastic Farro Recipes

"I take more shortcuts than anybody on the planet," says chef Ignacio Mattos. "At the same time I'm thinking, How am ...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Lauren Kiino created this recipe after thinking about retro dishes like angels on horseback (bacon-wrapped oyste...

Chef Ignacio Mattos arranges crisp chicken thighs on a velvety hummus made from dried fava beans, not chickpeas. Sli...

Lemony lentils are completely delicious on sweet spice-roasted squash and apples. Slideshow: Fantastic Lentils

Roasting cherry tomatoes until they burst makes them super-juicy and sweet; combining them with salty Stilton cheese ...

This chicken has the best skin: It's nicely spiced and super-crispy. The cilantro relish served alongside gets vibran...

This simple salmon is a great crowd-pleaser. It also makes stellar leftovers. Slideshow: Recipes for Whole Fish

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

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