• Franco's Zucchini and Yellow Squash “Pasta” (Mar 1st 2010)

• Molly’s in Soulard’s Crawfish Lasagna (Feb 1st 2010)

• John D. McGurk’s Guinness Stew (Jan 1st 2010)

• Bissinger’s A Chocolate Experience’s Milk Chocolate Semifredo (Dec 1st 2009)

• The Dubliner's Mushroom Bread Pudding (Nov 1st 2009)

• The Shaved Duck's Baked Apple (Oct 1st 2009)

• Eleven Eleven Mississippi's Poached Pear and Fig Pizza (Sep 1st 2009)

• Big Sky Café's Chocolate Enchilada (Aug 1st 2009)

• Herbie’s Vintage ’72’s Cucumber Bisque (Jul 1st 2009)

• Franco's Steamed Mussels (Jun 1st 2009)

• Cardwell’s at the Plaza’s Bill’s Burger Meister Burger (May 1st 2009)

• The Tap Room's poached egg salad (Apr 1st 2009)

• Stellina's Tagliatelle with morel mushrooms, asparagus and speck (Mar 1st 2009)

• Sidney Street Cafe's Tuscan Sea Bass (Feb 2nd 2009)

• Annie Gunn's Fonduta Mac 'n' Cheese (Jan 1st 2009)

• Niche's Eggnog Pudding (Dec 2nd 2008)

• The Scottish Arms' Cock-A-Leekie Pie (Dec 1st 2008)

• The Crossing's Beet Salad (Nov 30th 2008)

• Moxy Bistro's Seared Scallops With Citrus-Fennel Slaw (Nov 29th 2008)

• Duff's Restaurant's Creole Eggs Benedict (Nov 28th 2008)

• Iron Barley's PBJ Blaster Pie (Nov 27th 2008)

• The Pitted Olive's Blue Cheese and Honeycomb (Nov 27th 2008)

• Erato on Main's Toad in the Hole (Nov 26th 2008)

• Trattoria Marcella's Lobster Risotto (Nov 25th 2008)

• Harvest's Warmed Brioche Bread Pudding (Nov 24th 2008)

• Atlas' Cassoulet (Nov 23rd 2008)

• Sage's Roasted Butternut Squash Soup (Nov 22nd 2008)

• Sugar rush (Nov 2nd 2008)

• Delicious drama (Nov 1st 2008)

• As light as air (Oct 1st 2008)

• In a pinch? Pasta! (Sep 1st 2008)

• Stone fruits go savory (Aug 1st 2008)

• Glorious garlic (Jul 1st 2008)

• Curry favor with lots of flavor (Jun 1st 2008)

• Finicky beurre blanc can be forgiving (May 1st 2008)

• Matters of the heart (Apr 1st 2008)

• You can make a great steak at home, promise (Mar 1st 2008)

• A little basic math is all you need for creamy hand-rolled truffles (Feb 1st 2008)

• Flour power can make or break (literally) stuffed paratha (Jan 1st 2008)

• In the game of pâte ŕ choux, the classical method wins (Dec 1st 2007)

• The business of baking cheesecake can be reduced to temperature, temperature, temperature (Nov 1st 2007)

• Quick-process and refrigerator are two pickles you’ll want to be in (Oct 1st 2007)

• Pavlova is a dessert so light and tasty, it soars (Sep 1st 2007)

• For the crunchiest, lightest tempura, the batter matters (Aug 1st 2007)

• This easy technique is a nearly foolproof way to cook fish (Jul 1st 2007)

• Rhubarb’s tang boils down to an ideal sauce for savory foods (Jun 1st 2007)

• Spring rolls have freshness all wrapped up (May 1st 2007)

• Conflicting chicken-roasting advice leaves cooks fit to be trussed – er, tied (Apr 1st 2007)

• Braising: A magical transformation from tough to tender (Mar 1st 2007)

• How a most versatile mother sauce made my mom’s life easier (Feb 1st 2007)

• Luxurious soups start with a velvety velouté base (Jan 1st 2007)

• ’Tis the season to save cash with some insider (chicken) stock tips (Dec 1st 2006)

• Mess up the gravy, and your turkey’s cooked (Oct 20th 2006)