New York Magazine

There is no richer, fattier, tastier fish than wild salmon from out West, the Alaskan king, a.k.a. Chinook, in particular.

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

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

Dijon mustard and orange segments enliven this refreshing complement to a rich dish.

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

A bit of coriander combines with vanilla, maple, and pomegranate flavors, giving warm complexity to rings of baked and sauteed squash.

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

Dijon mustard and chopped juniper berries go into the buttermilk dressing for this country potato salad.

Grilling is no longer just about ribs and chicken; you can rig an entire clam bake on that Weber.

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

"Baking intensifies the flavor of the peaches, and it’s a great platform for ice cream."

This vinaigrette made of balsamic vinegar, garlic, olive oil, and mustard is the perfect dressing for grilled summer vegetables.

A speedy condiment that adds sophistication to anything from pasta to a savory tart.

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

The chef had no professional experience in pastry when Alfred Portale hired her at 23 and taught her how to make Gotham’s signature chocolate cake.

Sage-permeated pork brochettes are painted with tangy tapenade.

Perhaps Colette, who famously quipped, “If I can’t have too many truffles, I’ll do without truffles” didn’t have access to flavor boosters like truffle butter or truffle oil.

To finish a summer meal, nothing tops a juicy piece of fruit, except maybe a scoop of cinnamon-spiced blackberry cobbler with candied-ginger cream.

The standby sandwich gets a kick from a spicy, Asian-inspired sauce.

Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.

When you have the butcher remove the bones, you can slice straight through your turkey and get the stuffing and meat all in one.

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

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Greens and beets give this dish a striking appearance that is matched in its flavors.

There should be nothing daunting about rigging an impromptu pit out of a kettle grill and rustling up a smoked chicken when the craving strikes.