Garlic, lemon, and rosemary enhance simple, juicy roast chicken.

A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake »

Chopped prime rib and a fried egg turn crisp potato hash into a crowd-pleasing main dish.

Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. **See the recipe for Cream of Tomato Soup »**

Simple shredded cabbage is transformed into a fragrant side dish with the addition of cilantro, lime, and an array of spices including turmeric and cumin.

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »

Olive oil is used three ways in this version of the venerable Italian soup: for sauteing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe for Tuscan Bean Soup »

Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in classic sole meuniere, where butter and lemon subtly enhance the taste and texture.

Avgolemono, a simple Mediterranean soup of eggs, lemons, and chicken broth, is the Mediterranean equivalent of chicken noodle soup. Get the recipe for Avgolemono »

Created in 1951 at the legendary Brennan’s restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic. See the recipe for Bananas Foster »

Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in a classic chicken parmesan from Omaha restaurant Piccolo Pete’s. See the recipe for Steakhouse Chicken Parmesan »

The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Bánfalvi’s mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. See the recipe for Hungarian Goulash »