Make Marina’s Bistro’s Mofongo By Cate Huguelet This rib-sticking mash of garlicky plantains gets a flavor boost from store-bought adobo seasoning. Read more
How to Make Rose Mary’s Cevapi By Cate Huguelet Whipping up these Balkan sausages is easier than you may think. Read more
How to Make Jaleo’s Spanish Tortilla By Cate Huguelet José Dávila's classic Spanish tortilla is satisfying hot or cold. Read more
Make The Great American Baking Show Winner’s Carrot Cake By Cate Huguelet Martin Sorge has long been inspired by seasonal Midwest ingredients — and this cake is peak spring. Read more
How to Make Oakville Grill's Vegetarian Ragu By Cate Huguelet This hearty, savory dish will make you question your need for meat. Read more
How to Make Jason Vincent’s Pepperoni Salad By Cate Huguelet Salads don't have to be boring! This Pizza Matta version amps up the flavor while still featuring lots of veggies. Read more
How to Make Community Tavern’s Baked Alaska By Cate Huguelet What could be a more dramatic tableside presentation than torching individual baked Alaskas? Read more
How to Make Mott St.'s Pan-Seared Mushrooms By Cate Huguelet “The umami and savoriness it brings are familiar and taste like Thanksgiving, while at the same time tasting both unique and new,” says chef Edward Kim. Read more
How to Make Split-Rail’s Mac and Cheese By Cate Huguelet Chef Zoe Schor uses Calabrian chiles in this grown-up version of a comfort food fave. Read more
How to Make Pompette’s Veggie Hash By Cate Huguelet Chef Aaron Patten's seasonal dish is the perfect brunch — especially if you plan ahead. Read more
