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pretzel bites

Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

Simultaneously salty, sharp, spicy, and sweet (in other words, completely irresistible), these nuggets are chef Edward Lee’s way of saying, “You can have a casual meal without compromising true culinary endeavor.” The tradition of serving mustard with a soft pretzel is strictly an American one; Lee makes his own honey mustard, jazzing it up with chiles.

Photograph by John Kernick

red wine caramel apples

Red Wine Caramel Apples

Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness, making a fall favorite feel particularly special.

Photograph by Romulo Yanes

tomato and herb white beans

Slow-Cooked Tomato and Herb White Beans

These soupy beans resonate with the deep notes of tomato, garlic, and thyme.

Photograph by John Kernick

kimchi quesadillas

Kimchi Quesadillas

Roy Choi approaches food like a graffiti artist: “I just want to put it out there and be gone before anyone knows I spray-painted on the wall.” So if you’ve been following Kogi BBQ-To-Go tweets but haven’t been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

Photograph by Romulo Yanes

sweet potato gnocchi

Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

Photograph by Romulo Yanes

braised bacon carolina rice

Braised Bacon Carolina Rice

It’s pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that’s what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice.

Photograph by John Kernick

oven-fried panko chicken

Oven-Fried Panko Chicken

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. It’s a terrific choice for an easy family dinner or casual entertaining.

Photograph by Romulo Yanes

rich chocolate mousse

Rich Chocolate Mousse

Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn’t be simpler to make. This version is a true classic mousse in that the eggs are not cooked. You’ll find it unbelievably smooth and voluptuous.

Photograph by Romulo Yanes

brown butter pound cake

Brown Butter Pound Cake

No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

Photograph by Romulo Yanes

breakfast burrito

Breakfast Burritos

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird’s reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.

Photograph by Romulo Yanes

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