These cupcakes are great as soon as they’ve cooled, but their carrot-cake moistness and spice really come through the day after they’re baked.

It looks like a Japanese roll—but it’s not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

Usually considered a summer drink, this refreshing lime concoction is a tart surprise when the chill of winter weather settles in.

Here, a classic Spanish pairing gets reinvented as a bite-size cheese course. We’re particularly enamored of the textural contrast provided by the sliced almonds.

These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.

Trompe l’oeil as much as hors d’oeuvres, these rolls use carrot in place of nori and boneless beef top loin instead of tuna.

We come back to this basic stock recipe year after year because we love the depth and dark hue from roasting the meat and vegetables beforehand.

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness.

The gutsy contrast of assertive greens with pears, Manchego, and pumpkin seeds lets guests know that this meal will be full of personality.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....