Vintage Heritage

In this rich and creamy mixture, escarole and cannellini beans are sautéed in olive oil with garlic, red pepper flakes, and parsley.

These mini vegetarian frittatas filled with chard, scallions, and mushrooms are a good option for a light brunch or dinner.

A chicken stuffed with lemon and herbs is roasted in a hot oven on top of sliced sourdough bread and glazed with a crème fraÃche sauce for million-dollar flavor in this Chef John recipe inspired by the Standard Grill favorite.

A blueberry grunt is made in less than an hour by simmering buttermilk dumplings in a sweet blueberry filling.