We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles.

Classic stuffed cabbage is a time-consuming endeavor. This unorthodox version, which uses dried cranberries and a combination of beef and pork, is much easier.

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness. To balance its sea-saltiness, top it with beets and watercress.

Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor.

Chef Barry Wine's iconic dish is the bite-size beggars’ purse. We’ ve turned it into a first course and added chives and brown butter to the crêpe batter.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

The juniper in this recipe adds a je ne sais quoi depth to the short ribs. Subtle, but we would certainly miss it.

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.

Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.