Craig Cutler

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

We're petitioning: This fried pickles recipe should replace stale peanuts at every bar across America.

In January 2010, the owners of Perbacco in the city's Financial District transformed a nearby deli into Barbacco Eno Trattoria, a casual spot inspired by a trattoria on Italy's Ligurian coast. Order a glass of wine and these incredible stuffed olives at the marble bar—and prepare to be transported.

Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.