Bon Appétit
Veal Chops with Asparagus and Morels
The roasted chops are finished with a mix of asparagus, morels, and herbs.
By Yves Camdeborde
Pink Peppercorn Pavlova with Strawberries, Vanilla Cream, and Basil Syrup
In this dessert from Cafe Paradiso, pink peppercorns give the meringues a subtle floral flavor.
Open-Face Omelet Arnold Bennett
This simple dish from Good Things Café is named after the British novelist.
Fish and Vegetable B'stillas
These savory pies are filled with fish instead of the traditional squab.
By Bahija
Yucatecan Pickled Onions
By Steven Raichlen
Habanero Tomato Salsa
Wear gloves when working with super-hot chiles like habaneros.
By Steven Raichlen
Pancetta Roast Chicken with Walnut Stuffing
Topping the chicken with pancetta slices before roasting adds a rich flavor.
By Alex Palermo
Peas with Onions and Guanciale
By Alex Palermo
Truffled Potato Purée with Mascarpone
By Alex Palermo
Salsa Mexicana
By Steven Raichlen
Pizza Bianca with Rosemary and Sea Salt
Pizza bianca (white pizza) is a Roman dish that's more like seasoned flatbread than your typical pizza. It's great with the salumi and cheese.
By Alex Palermo
Bacon and Swiss Chard Pasta
By The Bon Appétit Test Kitchen
Crispy Waffles with Salted Caramel Coulis
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
By Yves Camdeborde
Spiced Pears with Oranges and Caramel Sauce
The ras-el-hanout spice blend adds complexity to this dessert.
By Bahija
Dark Chocolate and Pine Nut Crostata
By Alex Palermo
Fresh Pasta with Favas, Tomatoes, and Sausage
By Alex Palermo
Grilled Fish Tacos
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.
By Steven Raichlen