This is the best turkey most of us have ever tasted. The truffle butter moistens the turkey’s meat and crisps its skin during a high-heat roast.

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin.

Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart.

Reusing tempers the garlicky heat of spicy kimchi (Korean pickled cabbage) with mellow sweet potatoes in this beautiful balancing act.

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

In this sunny interpretation of a French classics, crème brûlée is served in a flaky shell.

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.

A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona....