Bison Rib-eye Steak with Porcini Mushrooms
Freshly picked porcini are the true stars of this dish. The bison steaks can be replaced with any New York strip loin, bone-in rib-eye, T-bone, or tenderloin steaks.This recipe is one of my favorite dinners to make on a camping trip: I bring along all the ingredients except for the mushrooms. If I am lucky enough to find them, dinner becomes a feast.Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.
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4.5
Chicken in Quick Tomato Sauce
This recipe is a great weeknight meal because most of the ingredients are already in your pantry. Chop the vegetables while you get nice color on the chicken. Then bring the water to a boil and cook the pasta while the sauce simmers. If you multitask, it all comes together in about 30 minutes. Click Here for More Tomato Sauce Recipes
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4
Helene’s Holiday Brisket with Carrot and Onion Gravy
This dish originated from Joey Allaham’s mother, Helene. His grandmother, Bella, used to make a potted turkey dish with similar ingredients, which his  mother later turned into a pot roast. It is perfect for the holidays. This recipe comes from The Prime Grill Cookbook by David Kolotkin and Joey Allaham. Click here to see Tips for Hosting a Rosh Hashanah Dinner.
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4
Grilled Squash with Sea Salt and Black Pepper Marshmallow
A fun way to serve vegetables, simply roasted and grilled butternut squash is topped with sweet and savory marshmallow fluff. Use a kitchen torch or the broiler of the oven to achieve a browned top. Recipe courtesy of chef Janine Booth of root & bone in New York City.Click here to see Holiday How-To: Marshmallow Fluff.Click here to see Holiday How-To: Roasted Squash.
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4
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.                                               This particulat recipe is taken from the ‘Daniel At Home’ section of  Chef Boulud’s latest cookbook, Daniel: My French Cuisine, which is comprised of four ‘menus’ of traditional, regional dishes Daniel loves to cook at home.
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4
Oven-roasted shredded suckling pig, habanero-sour orange salsa, chicharron salad and guacamole
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4
Earl Grey Tea-Brined Chicken Breast with Eggplant Parmigiano
Dish with Diane, a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious eggplant Parmigiano recipe. Chef Ariane Duarte makes the eggplant Parmigiano the way her great-grandmother would, but adds her own twist by topping it with juicy tea-brined chicken breast. Click here for more Dish with Diane: Chef Inspired Healthy with Ariane Duarte. Or click here to watch the video.
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4
From the 10 Fitch Luxurious Romantic Inn (www.BnBFinder.com/10Fitch)
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4
Grilled Ramps and Spring Vegetables Over Lemon Parsley Quinoa
The season for ramps is way too short, and you definitely don’t want to miss out. I created this recipe specifically to highlight the ramps, but we enjoy this lemony quinoa long after ramp season is over. — Terry Walters, Eat Clean. Live Well.Find more parsley recipes here.
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4
The Perfect Osso Buco
Osso buco is an Italian dish of lamb shank braised with wine and vegetables. Recipe courtesy of Sirio NYC’s chef Massimo Bebber.
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3.666665
Vitello tonnato is a classic Italian dish of sliced veal with a mayonnaise-based sauce. For this recipe, chef Greg Hardesty of Recess in Indianapolis puts a Hoosier-touch to it by replacing the veal with pork and adding cayenne and pickled okra. 
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3.5
Flat-Iron Steak with Sriracha Chimichurri & Sweet Potato Hash
Chimichurri is an Argentine green (parsley-based) sauce traditionally served with grilled meat. Serve this spicy sauce with sliced flat-iron steak and a simple sweet potato hash. Recipe courtesy of Robert Irvine.
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2.8