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Cranberry and Walnut Relish

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).

Author: Claire Saffitz

Lemon Parsley Linguine

Author: Maria Helm Sinskey

Chorizo Hash Browns

Author: Kay Chun

Spicy Herb Mayonnaise

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mas­tered the technique, it'll be with you for life. Be sure to come...

Author: Dennis Prescott

Deconstructed Falafel Salad

Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.

Author: Hetty McKinnon

Chanterelle Fricassée

Author: Susan Herrmann Loomis

Braised Fingerling Potato Coins

Author: Melissa Roberts

Endive & Snap Pea Salad with Parmesan Dressing

Author: Jean Georges Vongerichten

Baked Kibbee

Author: James Beard

Israeli Couscous Tabbouleh

Author: Eric Ripert

Parmesan and Parsley Biscuits

Author: Lorraine Stevenski

Fiery Green Tahini Sauce

This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.

Author: Andy Baraghani

Flatbread With Avocado and Scallion Salsa

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!

Author: Andy Baraghani

Clams au Gratin

Author: James Beard

Chicken Meatballs With Molokhieh, Garlic, and Cilantro

Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.

Author: Sami Tamimi