Wild Mushroom Tacos with Al Pastor Sauce

In his Historia de la comida en México, the first general history of Mexican gastronomy, Amando Farga described Mexican food as “the happy meeting bet...

Pho Bo

Charles Phan, Slanted Door Napa, San Bruno & San Francisco

Matzoh Ball Soup

Christopher Kostow, Loveski Deli Marin Country Mart, Larkspur Oxbow Market, Napa

Nonie’s Minestrone

Domenica Catelli Catellis, Geyserville

Rhode Island Clam Chowder

Chris Cosentino

Split Pea Dal

Pemba Sherpa Taste of the Himalayas, Sonoma

Hog Wash

Hog Island Oyster Co.’s take on the classic mignonette is their signature accompaniment to raw oysters and the featured condiment in all of their rest...

Chocolate Peppermint Crinkle Cookies

Flour Craft Bakery, Heather Hardcastle Chewy, chocolaty and all of five ingredients. There’s more than one reason that Heather Hardcastle’s Chocola...

Cardamom Shortbread

Miette Patisserie, Meg Ray Five years of running a café in a Swedish archipelago was hugely inspirational for Miette’s chef and owner, Meg Ray. Her...

Sugar Cookie Cut-Outs

Rustic Bakery, Kimberly Todd The folks at Rustic Bakery always seem to strike the right note—taking something classic and improving on it in their ...

Oatmeal Cream Pie Cookies

Quail & Condor, Melissa (Yanc) McGaughey When Pastry Chef Melissa Yanc left her job and friends in Denver to pursue a culinary career in New Yo...

Mexican Wedding Cakes

Marla Bakery, Amy Brown Amy Brown was in the kitchen as soon as she could crawl, pulling bowls out of cabinets. At age 6, she compiled her first me...

Gingerbread Macarons

Bouchon Bakery, Raymie Fuentes Delicately crisp on the outside with a light and almost chewy interior, Bouchon’s nearly palm-size macarons have bec...

Wild Mushroom–Stuffed Chicken

This is one of my favorite dishes to make with wild mushrooms. It was inspired by a similar dish I had at Alain Ducasse’s restaurant at the Bastide de...

Morel Mushrooms and Steak à la Crème

In France, morel mushrooms are a favorite of home cooks and restaurant chefs alike. I’m an avid mushroom hunter, and I found my first morels not in Fr...