Alaskan Halibut with La Tercera Farm Tardivo Radicchio, Jerusalem Artichokes, Fennel & Zolfino Bean Veloute Contributor: Michael Tusk Meal: Dinner Cuisine: American Ingredient: Seafood Season: Spring Steamed halibut and vegetables are surrounded by a creamy puree of savory white beans and topped with a flavorful Bagna Cauda. Recipe provided by Chef Michael Tusk of Quince restaurant in San Francisco.

Basil Crusted Grilled Salmon with Tomato Salsa Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: American Ingredient: Seafood Season: Spring

You've never had salmon like this before. With a flavorful basil-and-olive-oil crust and grilled to perfection, it is complemented by a fresh, homemade salsa.

Blueberry Pierogi Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: Polish Ingredient: Fruit Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Martyna Hogendorf, "Blueberry pierogi is a decadent treat bursting with flavor, antioxidants and comfort which are enjoyed by kids and adults alike. Although traditionally in Poland, we pick wild blueberries not far from home. In this recipe, we used local, organic berries from a New Jersey farm. Such farms care about the environment and produce wonderful fruits, making the whole process good, clean and fair."

Braised Wild Striped Bass with Leek Fondue Contributor: Bill Telepan Meal: Dinner Cuisine: American Ingredient: Seafood Season: Winter

Wild Bass is braised in a Buerre Monté of butter and cream, served atop a savory leek fondue and finished with sea salt and caviar. Recipe provided by Chef Bill Telepan of Telepan restaurant in New York City.

Cheese Steak Panini Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: American Ingredient: Beef Season: Fall

A twist on the Philly cheese steak—thinly sliced beef, melted cheese, and sautéed peppers and onions—this sandwich is great for fast and easy weeknight dinners and makes an ideal snack for tailgating.
 

Chicken Breast Stuffed with Goat Cheese and Olives Contributor: Joanne Weir Meal: Dinner Cuisine: Italian Ingredient: Chicken Season: Fall

Boneless, skinless chicken breasts are a great starting point for a simple weeknight dinner. But, when you remove the skin from the chicken, lots of flavor is lost. This assertive mix of fresh goat cheese, briney black olives, and fresh-from-the-garden oregano, flat-leaf parsley, and thyme really enhances the natural flavors of the chicken.

Chicken Piccata Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: Italian Ingredient: Chicken Season: Spring

This healthier version of the classic Italian restaurant dish of lemony chicken or veal makes an elegant weeknight meal – or a great dish to serve company.

Cornish Hen Salad with Scotch Bonnet Vinaigrette Contributor: Food and Wine Magazine Meal: Dinner Cuisine: American Ingredient: Chicken Season: Spring

Scotch bonnet chilies are some of the hottest--and fruitiest--in the world. The oil in a vinaigrette brings out the chilies' fruity side while cooling the fire.

Dandelion Greens with White Beans Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: Italian Ingredient: Vegetables Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Lucy Verde-Ortiz, "This is a very healthy recipe. It's very simple. I find that the best food you can make and eat consists of simple dishes. In the summer you can find most of your ingredients at the farmer's market - fresh garlic, fresh greens and even the olive oil, which of course gives support to the local farmers and their workers. Since you are buying local produce, there is less of a carbon footprint because of the proximity to the farms. There is no meat in this dish as well, again lessening the impact on the environment."
 

Fish and Seafood Stew Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: Italian Ingredient: Seafood Season: Winter This heady stew is in the tradition of Italian Christmas Eve, but borrows flavors from around the Mediterranean.

Garden Chicken Stir Fry & Confetti Rice Contributor: Meyer Meal: Dinner Cuisine: Chinese Ingredient: Chicken Season: Summer Treat your family to fresh and healthy fare with this classic chicken stir fry with your choice of fresh vegetables.

Grilled Salmon on a Bed of Apricot-Pistachio Pilaf Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: Morrocan Ingredient: Seafood Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Claire Beorn, "I chose this recipe's ingredients for their flavors, nutritional values, and fair prices at local fishing boats, farmer's markets, and wineries. The bay leaves are from my own yard. The recipe is relatively low in fat, yet it is bursting with bright flavors, a great lesson that food doesn't have to be bad for you to taste great."
 

Hazelnut-Crusted Pork Chops With Morel Sauce Contributor: Food and Wine Magazine Meal: Dinner Cuisine: American Ingredient: Pork Season: Winter Indulge your gourmet tastes with this easy and delicious recipe, as tender hazelnut-crusted pork chops find their perfect compliment with a creamy morel sauce.

Herb Rubbed Roasted Turkey Contributor: David Bonom and Marge Perry Meal: Dinner Cuisine: American Ingredient: Turkey Season: Fall

Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks.

Heritage Chicken Etouffee Contributor: Poppy Tooker for Slow Food USA Meal: Dinner Cuisine: American Ingredient: Chicken Season: Summer

Because the range of breeds that can serve the needs of industrialized poultry farming is strikingly narrow, the genetic and historic diversity of chicken breeds in the United States is disappearing at alarming rates. Conserving traditional meat and poultry breeds is important not only for maintaining a connection with our cultural history, but because genetically rich animals retain characteristics that will make them more able to adapt to the shifts in climate that our planet is likely to face in coming decades. The US Ark of Taste lists several chicken breeds that deserve special attention from chefs, home cooks, and sustainable food advocates. We encourage you to look for sources of heritage chicken in your community.

Hot-Mustard Salmon with Miso-Glazed Asparagus Contributor: Food and Wine Magazine Meal: Dinner Cuisine: Japanese Ingredient: Seafood Season: Summer

In this quick recipe broiled salmon with a spicy hot-mustard sauce is pared with tender, miso-glazed asparagus spears. Fast preparation finds delicious results.

Minnesota Fish Tacos Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: American Ingredient: Seafood Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Jenny Sherman, "Every ingredient in this recipe was caught or gathered, handmade or farmed locally in Minnesota; the two main ingredients grow there wild and were sustainably harvested. This heart-healthy meal incorporates multiple food groups. It is simple to prepare, yet the slow cooking techniques (i.e. simmering the rice, cleaning the fish) encourage thoughtful preparation and consumption. Most of all, the waste from this meal—an apple core, onion skins, fish guts, parsley stems—are all easily composted."
 

Pan Seared Duck Breast – companion recipe to Cooking with Anolon video, Winter 2010 Contributor: Meyer Corporation Meal: Dinner Cuisine: American Ingredient: Duck Season: Winter

Tender Muscovy duck breasts are cooked to golden brown, then basted in warm butter that is infused with bay leaves.

Pork Ribs in Strawberry-Rhubarb Gastrique Contributor: Liza Queen Meal: Dinner Cuisine: American Ingredient: Pork Season: Spring

Chef Liza Queen shares her recipe for tender, slow cooked ribs served in a tangy strawberry rhubarb sauce. The sauce has a smooth and syrupy consistency and is enhanced with a hint of fiery Chipotle peppers.

Pot Roast with Marsala Contributor: Nick Stellino Meal: Dinner Cuisine: Italian Ingredient: Beef Season: Winter

Richly robust in flavor, pot roast is a staple entrée in any gourmand's kitchen. Melt pieces of Gorgonzola or Blue Cheese into the Marsala sauce to heighten the savory satisfaction.

Root Pancakes Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: American Ingredient: Vegetables Season: Fall

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Dianne Olsen, "This recipe uses locally grown foods (exc. for the yams) that are easily grown. The plants require little if any fertilization, and no extra water beyond rainfall. The plants are easily harvested and they don't require special temperature-controlled storage environments. Because they're mostly pest- and disease-resistant, they're also easy to grow organically."
 

Salmon with Mango Salsa Contributor: Meyer Meal: Dinner Cuisine: American Ingredient: Seafood Season: Spring Juicy salmon fillet served with sweet mango salsa - what better way to unwind after a hard day at work? With this easy-to-make recipe, a healthy, delicious meal is just minutes away.

Seared Strip Steak with Shiraz and Green Peppercorn Sauce Contributor: The Gourmet Institute Meal: Dinner Cuisine: American Ingredient: Beef Season: Fall The paring of steak and wine are honored in this quick recipe, as fresh, delicious steak is prepared tender, and served with a warm Shiraz sauce.

Smoky Sopressata Wrapped Pork Roast Contributor: Anolon Culinary Team Meal: Dinner Cuisine: Italian Ingredient: Pork Season: Winter

Sopressata Wrapped Pork Roast is a savory Italian main course that is both elegant and easy to prepare.

Spring Lamb & Vegetable Stew Contributor: Kitchen on Fire Meal: Dinner Cuisine: American Ingredient: Lamb Season: Spring Warm up with this fragrant and hearty lamb stew full of classic seasonings and served hot with thick crusty bread.

Stuffed Gulf Shrimp Contributor: Poppy Tooker for Slow Food USA Meal: Dinner Cuisine: American Ingredient: Seafood Season: Summer

Wild gulf coast shrimp are wild-caught—or free-range—from the Gulf Coast of the US, where they naturally exist. They can be white, brown, or pink. These shrimp are all warm water species recognized for their sweet taste, firm texture, and crunchy meat. Aside from their color, the different varieties of the Wild Gulf Coast shrimp are very similar. The white shrimp have grayish-white shells that turn pink when cooked; the brown shrimp have light brown or tan shells that turn coral when cooked and the pink shrimp have light pink shells with a pearl-like texture that turn a deeper shade of pink when cooked.

Three Cheese Baked Pasta Contributor: Food & Wine Magazine Meal: Dinner Cuisine: Italian Ingredient: Pasta Season: Winter

This delicious dish, combining trenne or rigatoni pasta with three types of cheese, is sure to delight your epicurean palate.

Trout with Mediterranean Bean Salad Contributor: Slow Food USA - Table Talk Recipe Contest Meal: Dinner Cuisine: Mediterranean Ingredient: Seafood Season: Summer

Slow Food USA asked their Table Talk Recipe Contest participants to describe how their recipe was good, clean, and fair. Suellen Calhoun, "Local fresh vegetables and fish that doesn't require much cooking time make this recipe easy on the environment. When there is little time spent around the stove, there's more time left to enjoy eating your meal!"

Turkey Stew with Prunes and Pearl Onions Contributor: Food & Wine Magazine Meal: Dinner Cuisine: American Ingredient: Turkey Season: Fall

The essence of tender turkey drumsticks are perfectly complemented by the rich fruit-based sauce of this stew. Serves well with a light berry-flavored Zinfandel.

Veal and Mushroom Meat Loaf with Bacon Contributor: Food & Wine Magazine Meal: Dinner Cuisine: American Ingredient: Veal Season: Fall This delicately-flavored veal meatloaf loaf with a tangy sour cream and horseradish sauce blends nicely with the velvety texture and soft tannins of a medium-bodied Merlot.