Chicken Under a Rock

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Photo by Ellen Silverman

Surprised? The classic technique of cooking with stones produces succulent chicken and crisp skin without the fuss, and make satisfying dishes on the fly. Rocks can be a great impromptu solution in the kitchen. Plus, they double as a doorstop. View recipe here .

The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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The Blue Cheese Bacon Burger

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Photo by Rex Roof/FlickrCC


Cooking the blue cheese bacon burger, no modest meal. Luckily there are some excellent sources of inspiration and cooking tips, from great chefs and restaurants alike, to get through it. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Soft Tacos With Roasted Meat

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Photo by mroach/FlickrCC


Shredded meats, slow-cooked or roasted, warmed in their juices, make perfect fillings for soft tacos. I usually eat these at the stove, one-by-one as they come out of the pan. This is less a recipe than a rough method, distilled from several trips to Mexico. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Spring Vegetable Ragout

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Photo by Maria Robledo


This vibrant ragout is made of spring vegetables whose flavors have an extraordinary affinity for each other--asparagus, peas, fava beans, spring onions, artichokes, morels, tiny new potatoes. This ragout would also be terrific with rendered bacon or pancetta fat instead of olive oil. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Herb-Scented Roast Leg of Lamb

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Photo by Maria Robledo


This method produces lamb that is truly, uniformly tender. The rosemary-thyme-and-lavender salt is a fragrant seasoning that carries the mellow Provençal flavors into the flesh. View recipe here .
The Atlantic Food Channel Menu
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Roasted North African Lamb

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Photo by Aglaia Kremezi


The North African flavor comes from, in addition to the classic oregano and rosemary, such Tunisian and Moroccan spices as caraway, cumin, and turmeric. It is also spiked with harissa , the ubiquitous hot pepper paste that is to Arab North-Africa what chili oil is to Asia. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Thai Fried Chicken

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Photo by Jarrett Wrisley


Bangkok's fried chicken--crunchy, juicy, spicy even--is some of, if not the, best in world. Years after his first taste of the succulent bird, this intrepid reporter returns for another bite. This time he gets the recipe. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Pork Larb Salad

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Photo by Jarrett Wrisley


Pork larb spices up your spring. This recipe is citrusy, spicy, nutty, oniony, garlicky, and minty all at once, and at high volume. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .

Southwestern Cornbread Pudding

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Photo by Jeff_W_Brooktree/FlickrCC


This can be made with store-bought corn bread or with cheddar-buttermilk corn bread, the recipe for which is included. The original calls for canned enchilada sauce, which can be tough to find vegetarian, so a recipe for vegetarian enchilada sauce is included as well. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Open-Faced BBQ Tempeh Sandwich

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Photo by Sara Remington

From Bryant Terry's wonderful Vegan Soul Food , this grill-friendly recipe is perfect for sunny days. Don't be afraid of tempeh! Cooked right, it's wonderfully textured and savory--pleasing to meat-eaters and the rest of us. View recipe here .

The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Pasta with Ramps

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Photo by Dano272/FlickrCC


Ramps, wild leeks that appear at the start of spring, bring back a flood of memories to the author, reminding her of when she first encountered the plant--and why she continues to seek out wild foods and country living even though she spends most of her time in a city. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .

Linguine and Clams

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Photo by Mike Nizza


This recipe, adapted from Andrew Carmellini's Urban Italian , combines clams with bacon, sweet peppers, onion, pepper flakes, and garlic "sliced Goodfellas thin." View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Simple Frittata

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Photo by kevinmarsh/Flickr CC


With a frittata, having guests over for brunch doesn't have to be expensive or time- consuming. Just head out to the market, buy fresh, seasonal vegetables and herbs, and follow these instructions for how to make this quick, crowd-pleasing dish. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Pasta with a Fried Egg and Parmigiano

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Photo by Maria Robledo


All you need is a savory base, a fried egg, and some grated Parmigiano for a meal that works all day--but especially for breakfast. Includes a recipe that offers a roadmap for how to make countless variations on the same culinary concept. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Dave's Beans

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Photo by adobemac/FlickrCC


Post-college cooking presents challenges for graduates used to the abundance of the dining hall. One university tries to help, and the author--a recent graduate himself--offers a recipe for the simple black beans dish he makes almost every day. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Bastard's Cassoulet

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Photo by ClatieK/FlickrCC


The bounty of the farmer's market offers a surprising challenge to the home cook: too many choices. The author describes how he finally picked the items he wanted to purchase and offers the recipe he made with his selected ingredients. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .

Star Spangled Banner Tamales

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Photo by Phil_G/FlickrCC


Think tamales are un-American? Think again. Not only are they a down-home tradition in parts of the U.S., they're perfect for a Fourth of July barbecue. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .

Lamb-Stuffed Escarole

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Photo by Phil_G/FlickrCC


This dish was modified from a recipe by Ian Knauer in the April 2008 issue of Gourmet. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .

Meatballs with Zucchini and Bulghur

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Photo by Aglaia Kremezi


The mixture of bulgur and grated zucchini, instead of bread, makes these meatballs exceptional. Chef Jim Botsacos of Molyvos in New York serves a variation in his restaurant. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

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Lamb Kebabs With Chutney and Chaat

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Photo by Wendy Littlefield


This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow. View recipe here .
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.

View all entrées in list form .