Kay Chun

Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.

Our Granny Smith Apple Cider Vinaigrette is enlivened with fresh apple and a squeeze of lime juice.

Hearty greens like escarole or kale shine in this fall or winter salad, thanks to tangy kumquats and a vibrant, apple-laced dressing. You can prepare the greens and kumquats in advance, making this an ideal choice for holiday gatherings.

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

On their own, roasted mushrooms are golden, buttery, and delicious, but we've gone a step further and jazzed them up by showering them with a blanket of crunchy, chile-flecked breadcrumbs.

Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.

This crisp, colorful salad is a refreshing accompaniment to any meal, whether you serve it after, before, or with the main course. The slightly sweet nature of fennel pairs well with radicchio's mild bitterness. The lemony olive vinaigrette and herbs keep the salad vibrant.

A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located on either side of the center bone. The top loin, the larger of the two, is the same piece of gorgeous meat as that steakhouse staple, the New York strip. The tenderloin, attached to the other side of the bone, may be smaller, but it's a much larger portion (technically, it has to be 1 1/4-inches in diameter) than you get in a T-bone steak. If you can find dry aged, try it. It's a bit more expensive but yields more tender and flavorful meat. We pan-roast the steak with the Tuscan stalwarts of garlic, rosemary, and thyme, then serve it with a velvety red wine reduction.