The soup you need to make this winter: Hearty with barley, and richly flavorful from lamb and a touch of curry.

Charred scallions, sweet peas, and smoked salmon combine in this quick, creamy-dreamy pasta with a touch of creme fraiche and Parmesan.

Sweet potato salad with Moroccan spices is perfect for potlucks , as it’s served at room temp. A meal in itself or a perfect side.

The classic Chinese dish of steamed fish with ginger, scallions and sizzling oil goes vegetarian with tofu and mushrooms instead.

With a two-toned dough and a filling of chocolate, these pillowy buns are easier to make than you might think.

Chocolate stars in both the crust and frangipane filling of this elegant tart that gets juicy pear slices fanned overtop.

Seared duck breast with caramelized orange butter from a “Top Chef” and “Fan Favorite” champion.

Made with candied orange peel and almond paste, these scones do taste like the famed Italian holiday bread, but are far easier to make.

The spicy, soft Italian salami known as ‘nduja makes these meatballs extra delicious. They are finished an easy, herb-yogurt sauce.

Freeze-dried raspberries are pulverized and added to the dough to give these cookies a subtle pink hue plus a surprise fruity-tang.

The Moroccan spice blend is the unexpected ingredient in these fabulous chewy ginger cookies, adding depth and warmth.

These donuts are not much harder to make than biscuits. And they are baked — not fried.

What makes these Brussels sprouts so crispy and deeply golden? A high-heat oven plus a rub-down of shio koji.