A potatonik (or “potato nik,” in a common variance) is essentially a giant potato latke. It’s one of the most comforting foods imaginable: hot, crispily brown, slightly salty, shimmering with a patina of oil. Enjoy this treat from published author and Brooklyn native, Matthew Goodman!

This dessert recipe is fast, easy, and delicious! Brought to us from the kitchen of featured chef, Axie Hindman.

Sabra’s recipe for Salmon Mousse came from a friend, Joy Johnson, and it quickly became a favorite of hers. From 9-foot tall monumental bronze figures of Lewis and Clark and his expeditionary party to a molded salmon mousse served as a party appetizer, Sabra’s creations are always masterful.

Brought to us from the kitchen of Patricia Coles, this Asparagus McIntosh is a family classic.

These soft shell crabs are a special, quick, and easy treat.

Thai Lemongrass Chicken with Green Beans was a recipe learned from Nina Simonds at Boston University’s Culinary Arts Program. It’s a dish that can be adapted to multiple palettes and looks just as yummy as it tastes!

This old-fashioned blueberry muffin recipe comes from Esther Milder, who would be 131 if alive today. In blueberry season, Esther would make the muffins for breakfast as well as family picnics and everyone adored them.

For a coffee break or lunch, these decadent blueberry muffins come from Christiana Campbell’s Tavern, a Historic Williamsburg restaurant famous for its colonial cuisine. Give these time-tested treats a test in your kitchen!

A chocolate cookie that is super buttery and delicious with ANY kind of chocolate…sign us up! Brought to us by Catey Terry, this dessert treat makes 100 small cookies or 50 small cookies.

Greek Orthodox families eat a vegan diet a couple of days each week and for a number of weeks around Easter and Christmas every year. This is a staple dish for the Kalaitzandonakes family — “spinach rice” is a crowd-pleaser!

Submitted in honor of her grandmother Mamina, Taylor Fox shares a Cuban dish “picadillo” or seasoned ground beef with black beans and rice.

The Speake family of Sycamore Restaurant chose 12 countries and cooked only the food(s) from each country for a full month. In the month of July (France), they made "biftek hache a la Lyonaise,” or "French hamburgers" that have become a family favorite.

This is a simple summer dessert from Italy with lots of fruit and fruit preserves. Bring this dish from Italy to your home!

This dessert treat is perfect for those who cannot eat gluten, but it’s also a big hit for those who can! Join Patricia and Gary and make their delicious gluten-free peach cobbler.

From the kitchen of Dr. Anne Deaton’s daughter-in-law, this Italian dish features white beans and is a favorite "go-to" for lunch or buffet.

From the kitchen of Nina Mukerjee Furstenau, we bring you nimki, "jar" snacks common in homes throughout Bengal. Combine this recipe for homemade nimki with cardamom ginger tea, and you'll be hooked!

Nina Mukerjee Furstenau shares Humble Jumbles, her go-to when craving a not-too-sweet yet chewy delicious cookie to go with tea or coffee. Even better, they are concocted with what's at hand in the pantry: honey, nuts, raisins.

Robin LaBrunerie shares a recipe made from the chicken left from cooking chicken stock - blueberry thyme chicken salad. A tasty treat with summer fruits!

From the kitchen of Scherrie Goettsch, this is her most-requested family dessert for nearly all special occasions — it was a good way to sneak in a vegetable and perfect for a spring menu.

This dish, brought to us by Cathy Salter from a NY Times Cooking recipe, is a favorite. The baked mushrooms and white beans with buttery bread crumbs makes for a delicious seasonal dish!