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Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. Substitute with arugula if you can’t find wild chicory. See the recipe for Sicilian Fennel Salad with Oranges, Arugula, and Black Olives »
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See the Recipe James Baigrie

Syllabub

Oloroso sherry and cognac add a little zing to a classic whipped dessert–try adding a little raspberry purée or a few chopped white peaches. See the recipe for Syllabub »
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See the Recipe André Baranowski
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See the Recipe André Baranowski
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Flat Iron Steak with Herb Butter

These juicy steaks are simple to prepare, needing only a quick sear in a hot iron pan. To simplify, prepare the herb butter in advance. Get the recipe for Flat Iron Steak with Herb Butter »
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Heaven and Hell Cake
Dallas chef Stephan Pyles’s rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. See this Recipe André Baranowski
"Almond-Cream

Almond-Cream Tartlets

Almond-Cream Tartlets

Japanese-Style Linguini with Clams

This Japanese take on the Italian classic, made with sake-steamed littleneck clams, shiitake mushrooms, and julienned yakinori, is our new favorite way to eat pasta. The mushrooms and seaweed lend the umami notes provided by pancetta in the original dish.

YUZU KOSHO

_ Tadashi Ono, Matsuri, New York City_ “It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma &emdash; everything.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »

Croque Madame

The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a “madame” when a fried egg is placed on top.
"Lobster

Lobster Salad

Chef Jasper White’s lobster salad, a version of New England’s lobster roll filling, gets crunch from scallions and cucumber.

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