Cover -- Half-title -- Copyright -- Title -- Contents -- Introduction -- American and Modern American -- Jean Adamson -- Heirloom Tomato and Watermelon Salad -- Lamb Carpaccio -- Roasted Char with Smashed Beets and Soubise Sauce -- Rabbit Stroganoff with Spaetzle -- Carolyn Bane, Sarah Sanneh, and Erika Williams -- Brussels Sprout and Squash Salad with Curry Aioli and Candied Pepitas -- Pies 'n' Thighs Fried Chicken Box -- Corned Beef -- Lemon Blackberry Pie -- April Bloomfield -- Warm Bacon-and-Egg Salad -- Chickpea and Lentil Salad with Feta, Cilantro, and Onions -- Roasted Pork Shoulder with Chianti -- Balsamic-glazed Duck -- Amanda Cohen -- Portobello Mousse with Truffled Toast and Grilled Portobellos -- Chard Gnocchi with Goat Cheese Sauce and Grilled Chard -- Smoked Cauliflower with Buttermilk Waffles and Horseradish Cream -- Potato Noodle Salad -- Amanda Freitag -- Buttermilk Pancakes -- Charred Octopus Salad, "Greek Style" -- Empire Diner Patty Melt -- Orzo "Mac 'n' Cheese" with Asparagus and Black Truffle Butter -- Gabrielle Hamilton -- Canned Sardines with Triscuits, Dijon Mustard, and Cornichons -- Celery Hearts Victor -- Cod in Saffron Broth with Leeks, Potatoes, and Savoy Cabbage -- Roasted Capon on Garlic Crouton -- Mexican, Spanish, and Latin Flavors -- Sasha Miranda -- Basil Pesto-infused Polenta Tamales -- Ensalada del Mar (Seafood Salad) -- Tinga de Pollo con Cilantro "Ñoqui" (Chipotle-braised Chicken with Cilantro Gnocchi) -- Pastelón de Plátano (Sweet Plantain and Beef Casserole) -- Alex Raij -- Berenjena con Miel (Crisp Eggplant with Honey and Nigella Seeds) -- Pericana con Sopes (Valencian Salt Cod Dip with Bread Rusks) -- Fricandó (Catalan Veal Stew with Porcini Mushrooms) -- Lacón con Grelos (Galician Pork Chops with Turnip Greens) -- Barbara Sibley.

Sopes con Cabrito en Adobo de Tres Chiles (Sopes with Braised Goat Shanks in Three-Chilies Adobo) -- Queso Fundido con Huitlacoche y Langosta (Baked Cheese with Huitlacoche and Lobster) -- Pato con Salsa Borracha de Chabacano y Pasilla (Grilled Duck with Rustic "Drunken" Salsa of Roasted Apricots and Pasilla Chilies) -- Tacos de Huachinango con Salsa Xnipec (Red Snapper Tacos with Adobo and Red Onion Habañero Salsa) -- Ivy Stark -- Chayote Salad with Hibiscus Vinaigrette -- Albóndigas in Chipotle Salsa -- Butternut Squash Enchiladas with Baby Spinach and Guajillo Salsa -- Grilled Salmon with Avocado Pipian, Black Bean Pico de Gallo, and Oyster Mushrooms -- Asian Fusion -- Leah Cohen -- Grilled Pork Jowl and Watermelon Salad -- Curry Lamb Ribs with Pickled Beets, Yogurt, and Wholewheat Roti -- Whole Fried Fish with Hot and Sour Broth -- Quail Adobo -- Sohui Kim -- Pork and Shrimp Dumplings with Water Chestnuts and Chives -- Salt-broiled Mackerel with Daikon and Frisée Salad -- Soy-braised Short Ribs with Chestnuts and Kimchi -- Korean-style Bouillabaisse -- Sawako Okochi -- Chilled Corn Soup with Ikura, Crème Fraîche, and Potato Chips -- Berkshire Pork Belly with Heirloom Tomatoes and Udon -- Smoked Duck 'n' Soba -- Tuna Tataki with Black Tahini -- Ann Redding -- Chu Chee Scallops with Red Curry and Kaffir Lime Leaves -- Plaa Muk Tod Kamin (Baby Squid with Fresh Turmeric and Garlic) -- Massaman Curry with Wild Boar and Green Peppercorns -- Khao Gun Jiin (Jasmine Rice with Pork, Blood, and Herbs Steamed in Banana Leaves) -- Mediterranean and Middle Eastern -- Einat Admony -- Smoked Eggplant Salad with Pepper and Tomato -- Kibbeh with Tzatziki -- Braised Short Ribs with Wine, Prunes, and Harissa -- Green Shakshuka -- Rawia Bishara -- Labaneh -- Lentil Salad -- Cauliflower Tagine -- Bell Peppers Stuffed with Meat and Rice -- Sara Jenkins.

Cardoon Sformato with Salsa Verde -- Classic Beef Ragù Lasagna -- Ricotta and Herb-filled Ravioli with Burst Cherry Tomato Sauce -- Pork Chop with Fennel Pollen, White Beans, and Lacinato Kale -- Missy Robbins -- Grilled Branzino with Calabrian Chili Vinaigrette and Pickled Eggplant -- Braised Veal Shanks with Fennel and Sweet Garlic -- Risotto with Sunchokes and Bone Marrow -- Linguine with Zucchini, Clams, Mint, and Lemon -- Zahra Tangorra -- Long-cooked Broccoli with Stracciatella, Radishes, and Bagna Cauda -- Porchetta-style Lamb with Black Sesame Tahini Sauce, Parsley and Meyer Lemon Salad, and Burnt Carrots -- Olive Oil-poached Swordfish with Asparagus Pesto and Squid Ink and Cheddar Farro Risotto -- Pork Belly with Nectarine Agrodolce and Yogurt -- Jody Williams -- Winter Walnut Pesto with Toasted Country Bread -- Clam and Sorrel Chowder -- Rosemary Fried Rabbit and Artichokes -- Oxtails Braised in Red Wine and Bitter Chocolate -- Purely Pastry -- Fany Gerson -- Lime Chili Doughnut Holes -- Mexican-inspired Rugelach -- Mango-Passion Fruit Napoleons -- Meyer Lemon Paletas with Verbena-steeped Berries -- Ghaya Oliveira -- Moelleux Provençals (Almond-Pistachio Moelleux, Lemon Chiboust, and Wild Strawberries) -- Almond Mousseux with Chocolate Crémeux, Lemon-Praliné Sauce, and Citrus Confit Ice Cream -- Apricot Vacherin with Verbena-White Chocolate Chantilly and Honey Mishmish Sauce -- Poire aux Marrons (Licorice-poached Pear with Chestnut Cream Vermicelli and Licorice Ice Cream) -- Katherine Thompson -- Coconut Semifreddo with Almond-Coconut Cake, Bittersweet Chocolate Sauce, and Toasted Coconut -- Chocolate Crostata -- Frutti di Bosco Tiramisù -- Cranberry-Pumpkin Budino with Apple Vinegar Caramel and Spiced Pecans -- Christina Tosi -- Birthday Cake Truffles -- Cereal Milk Panna Cotta -- Blueberry Bagel Bombs -- Peaches and Cream Cookies.

Jennifer Yee -- Jasmine Tea and Apricot Mousse Cake -- Milk Chocolate Pots de Crème with Chai Tea Foam and Cacao Nib Crumb -- Butterscotch Coffee Éclairs -- Raspberry Pistachio Macaron Tartlets -- Index -- Suppliers -- Acknowledgments.