(May ’09) I’ve loved this dish since I was a kid and was blown away to discover that the original version was made tableside with just butter and cheese. –Todd Coleman, Executive Food Editor See this Recipe

(May ’09) A fun twist on the classic wedge. This salad renewed my love of iceberg lettuce. –Hunter Lewis, Kitchen Director See this Recipe

(May ’09) A modern twist (ice cream and sorbet) on my favorite flavor of shake. –Mary-Frances Heck, Kitchen Intern See this Recipe

(June/July ’09) Fried tortillas that are saturated in chile sauce. These enchiladas are so deeply flavored that I’ve been known to eat the whole pan. –Todd Coleman, Executive Food Editor See this Recipe

This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck; bacon is a good substitute. **See the recipe for Swiss Onion Tart »**

(Oct. ’09) In this elegant dish, the nutty taste of the brown butter and the earthy flavor of the sage stand out. –Kellie Evans, Kitchen Intern See this Recipe

The combination of buttery shortbread, pistachio, rum, and chocolate is unbeatable. –Ben Mims, Assistant Kitchen Director See this Recipe

(Jan./Feb. ’09) This is the best roast chicken I’ve ever eaten. The simple recipe keeps the chicken moist and very tender. –Ben Mims, Assistant Kitchen Director See this Recipe

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

(May ’09) I love this dough for its versatility and use it for everything from flat bread to pizza. –Hunter Lewis, Kitchen Director See this Recipe

(June/July ’09) This appetizer straddles the line between luxury (shrimp, crab, and avocado) and the everyday (ketchup and chile sauce). Great with a cold beer. –Hunter Lewis, Kitchen Director See this Recipe

(March ’09) This white cake swirled with chocolate is beautiful, and the generous amount of lemon zest really brightens it up. –Ben Mims, Assistant Kitchen Director See this Recipe

(October ’09) We really captured the best, home-style version of this classic dish. It’s authentic and delicious. –Todd Coleman, Executive Food Editor See this Recipe

(Dec. ’09) Fresh escarole paired with crisp garlic and prosciutto. This dish makes the best use of each ingredient. –Kellie Evans, Kitchen Intern See this Recipe

Aug./Sept. ’09) I love the flavor of the chiles after stewing for so long, and the chicken is bright and floral with just the right amount of heat. –Ben Mims, Assistant Kitchen Director See this Recipe

Cabbage Kimchi (Nov. ’09) Making this dish was really eye opening. Everyday ingredients are transformed to something unbelievably flavorful. –Todd Coleman, Executive Food Editor See this Recipe

(Nov. ’09) This rich, warming dish calls for humble ingredients and little prep time. –Mary-Frances Heck, Kitchen Intern See this Recipe

(Dec. ’09) Buttery, redolent of spices, and completely vegan. I often take this dish to parties because it’s a door to another kind of Indian food that’s subtle and mysterious. –Todd Coleman, Executive Food Editor See this Recipe

This dish has stunning color and a balance of bright and hearty flavors.