This bell pepper cup version of a Philly cheesesteak sandwich skips the bread and lets you focus on the steak, onions, and provolone cheese.
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Autumn Brussels Sprouts Quiche with Sweet Potato Crust
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
Eric Greenspan’s Mole Melt
The sweet and spice of the mole in this grilled cheese sandwich plays off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together.
Eric Greenspan’s “Gobbler” Grilled Cheese
The Gobbler is a great way to use your Thanksgiving leftovers. You can substitute cranberry sauce for the tapenade and day-old green bean casserole for the fried shallots and green beans. But what makes this recipe great is that it gives you the opportunity to celebrate Thanksgiving year-round.
Alex Province’s Southwestern-Inspired Paella
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
Argentine Humita
Humita, essentially a savory corn pudding, is the perfect side to steak, sausages, or anything coming off an Argentine grill.
