This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons...

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.

This torte is a masterful mix of textures: The top crust bakes up with a hint of crackly crunch, giving way to a moist, light interior studded with tiny bits of hazelnut.

Concord-grape wine—a traditional part of the Passover feast—gives this delightful spongecake a fruity, almost floral note.

This dish would traditionally contain mountain yam, which is native to Japan, but in this recipe we used the more readily available Chinese yam.

This soup is velvety but not at all heavy; dolloped with cool, billowy cream, it coaxes out the vegetable’s most sensuous side.

Think of this as the Peruvian answer to fries and ketchup.

The combination of nutty artichokes and dried porcini mushrooms gives this voluptuous soup a woodsy depth.

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist....