A comforting Japanese lamb curry made with a load of sweet onions.

Creamy endive with gorgonzola — from Deborah Madison.

Chocolate rye cookies with a sprinkle of sea salt. From the one and only Tartine Bakery.

So tender you can eat it with a spoon: Pork cheeks with mustard cream and horseradish gremolata. From Chef Suzanne Goin.

Have you heard of the Honey Mussel? You should. It’s the plumpest, most tender mussel you’ll ever try.

What happens when you cook chicken wings low and slow for 3 hours? They get impossibly tender.

Chocolate is the secret ingredient in this coq au vin.

A most unusual carbonara — this one made with pumpkin and caramelized onions.

A splendid version of hot & sour soup by Joanne Chang of Flour Bakery.

Spanish-style oxtails braised with brandy and red wine.

Moist little pumpkin cakes with a touch of eggnog.

The most chocolatey cookies ever. From Pastry Chef Belinda Leong of B. Patisserie.

A dazzling and unusual holiday tart — made with carrots. Yes, you read that right.

I’ve found a new love. Its name is beef cheeks.