This is the cake you want on a cool autumn Sunday evening. Full of the flavors everyone craves—brown sugar, cinnamon, ginger, and cloves.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack.

We adapted this rice from a Persian method that yields a buttery crust (called tah-dig) on the bottom of the pan—later the crust is served with the rice.

Mysteriously spicy, sweet, addictive, and a real crowd pleaser. Even with the glaze, these ribs are nowhere near as messy to eat as most ribs, which makes them ideal as an unexpected hors d’oeuvre at the most chichi cocktail party. I confess that I...

Chef Alex Atala calls these banana-stuffed spring roll wrappers "ravioli," but here they are shaped more like what we refer to as tortellini.

Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.

If you are a fan of pumpkin-stuffed ravioli with sage butter—an Italian classic—think of the pasta dish below as its less-demanding cousin.

To achieve perfect layers in your rolls, carefully arrange each ingredient and wrap the rice paper tightly.