Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.

Pieces of butternut squash form a glorious mosaic in these rich squares of parmesan custard.

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....

These irresistible pear and sour cherry tartlets have the most tender crusts you’ll ever encounter.

We take full advantage of berry season by combining three kinds in one pie (a dollop of vanilla-infused whipped cream provides the finishing touch).