Em's Polenta Fries with Tomato-Sweet Onion Marmalade
Polenta stands in for potato in these fries from Ben Ford, executive chef at Ford's Filling Station.
Think of it as the all-American version of Venice's frosty-fruity sgroppino cocktail. Instead of the Italian version's lemons, freeze the flesh of a watermelon and puree it to an ice-cold slush. Add vodka and Prosecco to the mix (or leave them out altogether).
Creole-Spiced Fried Chicken
Give traditional fried chicken some Creole flavor with Emeril's family-friendly -- and picnic perfect -- recipe, originally from his "Emeril's Potluck" cookbook.
Marinated Chickpeas with Quinoa and Dandelion Greens
There's no meat but plenty of protein in this Mediterranean-style salad, thanks to the chickpeas and quinoa.
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Andre's Onion Tart
If you don't have pie weights for blind-baking the crust, you can use dried beans, rice, or clean, round pebbles.This recipe has been adapted from "The Lutece Cookbook" by Andre Soltner with Seymour Britchky.
Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.
Vegetarian Pizza with Wild Mushrooms and Pesto
Try Wolfgang Puck's veggie-packed pizza for a flavorful meat-free meal.
Lemon Thyme Wafers
Although usually associated with savory dishes, fresh herbs can put a distinctive twist on classic desserts, such as these lemon wafers. A member of the mint family, thyme lends its flavor to the recipe through infusion -- a process in which herbs, spices, citrus peels, or flowers are steeped in boiling liquid until their flavor is absorbed.
Poached Figs with Fresh Ricotta Cheese
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Coffee Cake Muffins
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones
Chicken Breasts Stuffed with White Beans
As seasons change, so does our cooking. This hearty early-autumn dish is infused with the robust, complex, earthy flavors of white beans and olives.
Cranberry, Raspberry, and Pear Chutney
Pears and raspberries add a delectable twist to this Thanksgiving staple.
Corn Soup with Fresh Tomatoes
John Derian's dining table can always handle one more guest. So can his menu: He sticks to easy recipes, such as corn-and-tomato soup, which can feed a big group.
Ripe passion fruit has a dark purple color and slightly dimpled appearance. Its spicy-sweet flavor goes well with the citrus.