These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Packed with a spicy, cheesy filling, these roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating.
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
These tender radishes are a fine accompaniment for grilled steak or roast chicken.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
This recipe was shared with us by a New York City-based opera singer and creative home cook.
This one-dish meal of chicken and vegetables is flavored with lemon peel,garlic,and lots of fragrant herbs.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Use the freshest salad greens and herbs you can, organic if possible, for this salad.
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.