Light, bright, and so refreshing, it’s just what you want after a heavy holiday meal.

The novel ingredient in this gratin is miso that adds another deep layer of flavor.

Filled with frangipane and served warm with toasted almonds and chilled cream, these baked apples are everything you want for the holidays.

With pumpkin puree, pumpkin spice, and pumpkin seeds, these muffins are triple good at this time of year.

The Italian favorite goes Chinese with the novel addition of Sichuan peppercorns.

The Italian classic pasta dish goes Sichuanese with the addition of Sichuan pepper.

This salad is boosted in flavor and nutrition from the grains being cooked in carrot juice. From the new World Central Kitchen cookbook.

Marinated, grilled chicken served with a creamy, zesty, and addictive aji sauce — from Danny Trejo. Yes, that Danny Trejo.

A sublime sandwich with a magical combo of ingredients: prosciutto with warm blackberries in balsamic vinegar, and a squirt of Dijon.

Bake a whole eggplant until custardy soft, then split like a baked potato to fill with Greek yogurt and Calabrian chili paste.

An easy, less messy way to make crispy zucchini, potato and herb fritters.

Black vinegar and dried chiles make this easy and fast side dish so flavorful. A great dish for any Asian spread.