Dip these tiny, gingery doughnuts into a cup of hot cocoa for a whimsical but grown-up ending to a meal.

These savory rugelach are made with a cream-cheese-based dough, which softens very quickly.

If you're making the striped bass in agrodolce sauce as well as this salad, save 1/3 cup chopped fennel fronds for garnishing the fish.

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any outer layers from the shallots.

You can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

The thickness and bitterness of your drink will depend on your chocolate’s level of cacao, which varies among brands.

A Spanish pumpkin soup gets a kick from red pepper mousse.

Onion-rye flatbreads are a delicious cross between focaccia and Jewish pletzel.

A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuitlike dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler....