New York Magazine

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

Sauteed artichokes and chicken stock add body and flavor to this summer salad.

All varieties of the mildly sweet and juicy fruit share a spectacular crunchiness, which makes them ideal for salads like this one.

Cayenne adds a bit of heat, while cranberries, honey, and cinnamon sweeten up the familiar bivalve.

"Sumac provides a great acidity without adding a lemon or lime flavor," says Nawab.

Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about; an even greater delicacy is its roe.

Carrots and chanterelles create a dish that teems with fall flavors.

Skewered little fish with fresh herbs hit the grill.

Spiced walnuts and pears make this an exciting update of a fall classic.

Try a reborn classic like surf-and-turf satay with sirloin and these sweet kebabs of shrimp.

The chef prefers to cook home-style food with a few seriously gourmet twists, like this classic enlivened with a dash of Aleppo pepper.

Laurent Tourondel's stove-braised, bacon-flavored cabbage.

The Coco Chanel of the radish family has a level of spiciness that varies, but the crunch is the constant that makes radishes such excellent hors d’oeuvre.

The unappealing veggie gets help from a beloved cheese puff.

Serve this as an antipasti for an Italian-flavored feast resounding with freshness and simplicity.

Like a gruff relative to plain old broccoli, this green has a delicious bitterness that stands up to the sharp flavors demonstrated here.

Pre-bake these doughy, basil-flecked bricks, so you can deep-fry them until they are GBD (golden brown and delicious) just before serving.

An ideal dish for the weekend, when the chef loves working in the kitchen at home and asking people to join in and help.

Deep-fried Brussels-sprout leaves are more sophisticated than potato chips (but equally addictive).

The breakfast radish, lightly poached and splashed with raspberry wine vinegar,  can be a great accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.

Although you may need a wheelbarrow to haul home a large specimen, the longer the squash is left to grow, the sweeter the flesh.

Beans cooked in the traditional Tuscan way make for a delicious bruschetta topping.

Color, texture, and flavor all combine in this original and healthy ode to the orange.

Enjoy this Southern Italian cauliflower-and-spinach salad—lightly dressed for summer in lemon and olive oil.

Mixed with cream and Gruyère cheese, the cauliflower adds an Autumnal touch to a bread pudding.