Roasted Cornish game hen dusted inside with Chinese 5 Spice and basted outside with Bull-Dog sauce. Noodles boiled in water, soy sauce, sweet dark soy and (quite a bit of) dashi granules then tossed, hot, with Bull-Dog sauce, Kewpie mayo and Sriracha

smoked salmon, red onion, dill, chunks of cream cheese and plain yogurt whisked in to the eggs/cream/whole milk base!

Grilled nectarines on a bed of beet slices with blue cheese and basil. (Not shown: smashed, crispy potatoes)

With a dressed herb salad

Pork shoulder transformed over the course of three hours. Tumbling along in a pot of orange juice, coca cola and garlic then reducing off all liquids and finally frying, browning in to what you see here!

We played tourist with some friends from out-of-town and that included eating in Keystone!

What makes it perfect? Spiced Vanilla Sugar from Denver's own Savory Spice Shop!

This take on cordon bleu swaps chicken for pork tenderloin and finishes with a mustard cream sauce. More

We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake. More

Here's the deal: you can get your McDonald's biscuit sandwiches (or any breakfast sandwich, for that matter) made with a 100% real egg, cracked and cooked fresh on-premises. All you've got to do is tell the cashier that you'd like your sandwich made with a "round egg" and they'll replace your folded egg patty with a real egg, free of charge. An egg sandwich from McDonald's that actually tastes like egg? Who'da thunk it? More

Lasagna is no less satisfying in soup form thanks to a hearty, meaty mix and cheese-laden topping. More

Chocolate and orange paired in a super chewy cookie shell. More

Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails. More

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When done right, clam chowder should be rich and filling, but not sludgy or stew-like. But what is the best way to cook chowder? Can the dump-and-simmer method be improved upon by some modern technique? I decided to break it down element by element and figure out how to make the platonic ideal of my childhood Cape Cod memories. More

In the northeastern corner of South Dakota sits a small city called Clark. Amongst fertile potato fields and prized hunting grounds, there are 12 dedicated people in Clark making some of the best potato chips I've ever tasted, under a brand called Dakota Style. They've been doing God's chip work since 1985 but I tried them for the first time this past weekend. And I'm very upset about the lost time. More

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If you're looking for something a little different to dress up biscuits, pork chops, or the like, this slightly sweet and tart variation on Southern white gravy is definitely worth a try. More

Homemade cheese can sound like a daunting proposition--after all, most of the cheese we buy at the store has been aged, molded, or dried for months before it enters our mouths. Making a cheese like gouda or gorgonzola takes proper equipment, patience, and practice. Fresh cheeses like chevre and ricotta, however, are little more than drained curdled milk. Making these from scratch is easy, rewarding, and many times better than most of their store-bought kind. In Home Made Winter, Yvette van Boven offers a recipe for her own particular fresh cheese, called Brousse. More

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured... More

Spicy, smoky and comforting at once, jambalaya-stuffed bell peppers offer an update on the one-pot staple. More

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Napa cabbage is cooked with shallots and mushrooms, then finished with just a tiny bit of Gorgonzola cheese, which melts into the vegetables to create a mild, creamy sauce. More

This rich bread pudding makes use of a seasonal favorite: panettone. The creamy, soft base is accented with raisins and candied citrus. More

Not long ago, the only savory cocktail at many bars was the Bloody Mary. Now, in the wake of the cocktail revolution, savory drinks are numerous enough to populate a genre. Having been converted to the savory side somewhere around my first bacon-infused Old Fashioned, I've found it hard to go sweet again. More

Note: Want to know what when into developing this recipe? Read about what makes great chili.... More

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame. More

If you're looking for a quick bread to go with your afternoon tea, or your morning fry up, look no further than the humble soda bread. Raisins or currants are an expected addition, but soaking the raisins in port before adding them to the dry ingredients gives them an extra boozy sweetness that really livens up this simple bread. More

A quick flash in hot oil not only renders a crispy shell around the organ meat, but the livers are cooked just enough to yield a tender, slightly pink, creamy interior. Dipped in hot sauce, these crunchy and earthy livers are like a more flavorful and exciting version of chicken nuggets. More

When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked what recipes really stood out in it this year. This pie crust is one of them, he said. "It's a brilliant... More

Perfectly fried cod with an ultra-crisp coating in a sandwich with a creamy slaw and a tangy tartar sauce. More

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To celebrate the release of Edible Selby, Bar Tartine in San Francisco hosted a series of events this week bringing together a few talented guest chefs who are featured on the book's pages, including Danny Bowien of Mission Chinese Food and Ignacio Mattos of Isa. More