The gutsy contrast of assertive greens with pears, Manchego, and pumpkin seeds lets guests know that this meal will be full of personality.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....

The simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level.

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.

Just when the crowd thinks you’re done with the grill, surprise them with this; the romaine’s leaves char slightly but stay fresh and crisp.

Smoke makes magic with rich scallops and acidic citrus in a “ceviche” starter.

Food editor Maggie Ruggiero was served rose-scented candied peanuts at the home of a Toubkal local. It turned out to be one of the best-tasting snacks she’d ever had.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter.

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