Chicken Lettuce Wraps

Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.

Banana Bread

Your banana bread recipe may be handed-down, batter-splattered, and much-beloved, but that doesn’t mean it’s moister, nuttier, or more banana-y than this one.

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Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

Stuffed Zucchini Flowers

This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.

Roasted Cornish Hens with Toasted Breadcrumbs

For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.

Manicotti

This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.

Goat Cheese, Roasted Beet, and Walnut Tart

Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.

Fresh Apple Cake with Caramel Glaze

This Southern cake is bursting with fresh apple and spices, while the crunch of pecan adds the right bite. The caramel sauce makes it an over-the-moon dessert.

Butternut Squash Soup

Perhaps the most gratifying use for a gourd that we can imagine, this spare but silken butternut squash soup sort of defines autumn–with or without the little curlicue of creme fraiche.

Roasted Caramelized Root Vegetables

Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.

Super-Moist Apple Cake

What makes this delicious apple cake so moist, besides the apples themselves, is a swirl of cream that’s poured on top and baked right in.

Pear-Cranberry Crumble

Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.

Linguini with Cheese and Pepper

Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.

Savory Bangkok Waffles with Dipping Sauce

These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.

Judy Hesser’s Oven-Fried Chicken

Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.

Honey Walnut Cake

Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.

Arugula with Tomato Goat-Cheese Terrine

Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.

Mushroom Strudel

Sauteed wild mushrooms, onions, and Parmesan cheese are encased in crackly layers of phyllo pastry, sometimes called filo, in this savory strudel.

Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette

Plank-roasted salmon sounds difficult, but nothing’s easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.

Dry-Fried Green Beans

Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.