Selyodka Pod Shuboy (Layered Herring Salad)

Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream?mayonnaise dressing in this beautiful composed salad. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

Beef Taco Bake

Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.

Brussels Sprout Hash With Caramelized Shallots

Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.

Marinated Anchovies

Boquerones en Vinagre are a Spanish speciality, ideal as tapas or as a lunchtime dish. Good with lightly toasted slices of crusty bread, rubbed with a cut garlic clove and drizzled with olive oil.

Turkey Gyros Recipe

Greek seasoning, feta cheese and dill-cucumber sauce make this gyro taste deliciously authentic. "This was my family's introduction to how really good pita bread can be," relates Donna Garvin of Glens Falls, New York. "instead of feta cheese, they sometimes prefer cheddar of Monterey Jack."

Chopped Taco Salad With Shrimp

Chicken Cutlet Sandwich with Herb Mayonnaise

Totally Tender Meatballs in Tomato Sauce

On a cold night, there's nothing quite like a plate of hot, tender meatballs in tomato sauce. They're pure comfort food. Here's our go-to recipe for tender, flavorful meatballs with garlic, rosemary, and onion — broiled until brown and crunchy on the outside, then simmered in a tangy tomato sauce.

Plum Crumble

Caraway Soda Bread

One of the things I love about making soda bread is that it is just so darn easy. With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads, there's no proofing, kneading, or waiting. In fact, because the leavening comes from mixing the base of the baking soda with the acid in the buttermilk (remember those fascinating-at-the-time childhood experiments of sprinkling vinegar onto baking soda?), you pretty much pop it in the oven as soon as you put the dough together. The trick is to use a light hand, just work the dough barely enough to bring it together. It looks like a sheep-doggy shaggy mess, but it bakes up beautifully?lightly browned and crusty on the outside, while soft and tender on the inside.

Garlicky Olivada

Chocolate-Pecan Race Day Pie Recipe

Our take on the Derby-Pie®, this chocolate, nut, and bourbon pie is a classic come Kentucky Derby time. Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve. This recipe was featured as part of our Kentucky Derby Day menu.

Dr Pepper Barbecue Sauce

Sodas, like the Dr Pepper in this recipe from chef Elizabeth Karmel of New York City's Hill Country Barbecue, often sweeten barbecue sauces across the country. This recipe first appeared in our June/July 2011 BBQ issue.

Creole Mustard and Garlic Crusted Beef Tenderloin

This delicious Creole mustard-crusted beef tenderloin is a great choice for a very special holiday meal. Serve this beef tenderloin with mashed or baked potatoes and sauteed mushrooms, along with a tossed salad and a good Cabernet or Pinot Noir. This lean and tender roast beef makes fabulous sandwiches if you have any leftovers.

Hearty Chicken Tortilla Soup

When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you. It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.

Guanabana Sherbet With Tropical Fruit

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.

Roasted Pepper Rolls Stuffed with Tuna

Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful.

Bacon Meat Loaf Recipe

For this fast family fare, Candace thaws a portion of Ground Beef mix, shapes it into a loaf and covers it with tomato sauce and bacon. Since there's little preparation before popping it in the oven, this main dish is ideal for busy weeknights.

Mango Rice Salad with Grilled Shrimp

This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.

Roasted Chicken Nachos With Green Chili-Cheese Sauce

Cranberry Tart with Hazelnut Crust

It's been an incredible year for cranberries, at least in the spot where I spent the last two weekends, on my knees in my wellies, gathering those ruby jewels of an autumn wetland. I speak like an expert but the truth is, I've foraged for cranberries exactly twice in my life; last weekend, and the weekend before.

Stained-Glass Wreaths

Try one of our cutout cookie variations: Sugared Wreaths Fluted Wreaths Cookie Houses Christmas Trees Stained-Glass Snowmen

Cardamom Honey Chicken

On a trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I've never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.

Giardiniera with Ham and White Beans

Sopa de Garbanzo (Chickpea Soup)

This soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.

Beef Tenderloin With Red Wine Sauce

The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.

Vietnamese Coffee Sundaes with Crushed Peanut Brittle

The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.

Pho

This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.

Fried Mozzarella Sandwich Skewers

We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, and I like it even more if the bread is lightly toasted before you put the sandwiches together. Vegetable stock is nice here—it cuts the acidity of the white wine without adding a definitive flavor. If you don’t have vegetable stock, use water or, if you want to add a richer flavor, chicken stock.

Worth It Lasagna Recipe

I break out this lasagna recipe whenever I need to feed a crowd. It has such an abundance of tasty ingredients. Often, I'll serve one pan to guests and freeze the other for a family meal later.

Greek Salad with Grilled Chicken

Gaucho Steak with 4-Herb Chimichurri

Barely Cooked String Beans

The beans I planted this year in the garden were not doing so well, given the bunnies on parade. With a few rounds of the staple gun and some poultry wire, we seem to have brought things under control and, ta-dah, beans. Just-picked beans are truly best munched straight off the bush, but if you absolutely must cook them, do it just barely. If you aren't growing them yourself, just take care to use the most fresh beans you can find because it really makes a difference in both taste and texture.

Spice Cookie Dough

For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.

Cauliflower with Pine Nuts and Bacon

Cauliflower lovers unite! I'm always looking for ways to dress up my favorite white vegetable. Here's a quickie, inspired by Southern Italian flavors. A little bacon (or pancetta), some roasted pine nuts, some garlic (of course), oregano, and red pepper flakes, and your cauliflower is ready for a debutante ball. Or a midweek meal. Enjoy.

Seven-Vegetable Couscous

Lexington-Style Red Slaw

In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

Seasoning Blend for Seafood

This quickly made blend of spices and herbs has everything you need to turn a plain piece of fish, or some shellfish, into a delicious dish with just the slightest bite--without enough spice to overpower delicate seafood. This mixture can also be added to flour in which to coat fish before frying it. Blend it into mayonnaise, oil, or melted butter to make a dip for shellfish, or a simple topping for fish (instead of using a sauce).

Mexican Lime Jerky

Spiked with jalapeños and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as sous- chef at a Mexican resort.

Cheese Fondue

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs

David Chang is the last chef on earth you'd think would inspire a vegetarian dish, but so it was with this asparagus dish and me. Famous for being anti-vegetarian, at his restaurant Momofuku he makes sure not to go out of his way to cater to them. Of the twenty or so items on the menu, those herbivorously inclined can order exactly two: the house-made oshinko pickle and the shiitake mushroom steamed buns. Everything else has pork or chicken broth or bacon tucked away inside, even something as seemingly vegetarian-friendly as a dish of pan-roasted asparagus with miso.

Special Occasion Salad Recipe

"This simple salad consistently gets rave reviews. Feel free to change the types of lettuce, dried fruit and even substitute candied pecans for almonds." - Jean Follmer, Lafayette, California

Patrick Henry Pigs in a Blanket

R/R Crossing

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Have you ever wondered what cinnamon-less cinnamon rolls would taste like? Why aren't there more recipes for sticky, gooey, sweet breakfast rolls without cinnamon or caramel? There are so many other good options! So, craving a buttery, flaky breakfast bun and the sweet, tangy, taste of lemon, we made one up.

Chocolate-Dipped Ball Cookies

Try one of our ball cookie variations: Marbelized Ball Cookies Peppermint Ball Cookies

Crunchy French Toast

On a recent visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast - a "crunchy" French toast coated with corn flakes (actually a Corn flakes like cereal with dried blueberries in it) and baked in the oven. The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help. These little French toast squares were actually quite good, especially with butter and real maple syrup. The recipe comes from a book they received for Christmas - Kitchen for Kids. Thank you girls! ( More photos )

Caesar Salad with Meatballs

Lexington Pulled Pork

In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

Smoky Mushroom Jalapeño Poppers Recipe

After a quick turn in a sauté pan, mushrooms are combined with smoked Gouda and cream cheese to add savory notes that balance out the spiciness of the jalapeños in this snack. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.

Cream Cheese Pound Cake

Scroll down to see more pound cake recipes.

Hiziki Tapenade

Tapenade is a heady Provencal blend of olives, capers, and anchovies. In this version, I’ve used the mildly briny, jet-black sea vegetable called hiziki instead of anchovies. The result is a bold and rustic dip for raw vegetables or chips and a memorable spread for bread or wafer-thin rice crackers.

Tropical Fruit Drink Recipe

This yummy thirst-quencher with its smoothie-like texture stars strawberries, kiwifruit and mango. "Pour you kids tall glasses--it's a good way to get them to eat fruit," suggests Janet Eggers of Suring, Wisconsin.

Herbed Cream Sauce