These chocolate Guinness cupcakes are great for celebrations.

As a caveat, this makes a pretty melty ice cream. But it tastes spectacular, especially with the honeycomb pieces.

A key lime pie with a cool, invigorating lime taste. It goes fantastically with the graham cracker crust.

A focaccia made with spelt flour and topped with fresh rosemary, Pecorino, garlic, and sea salt.

A Czech-style cabbage soup with a finishing touch of caraway seeds and dill.

From the cookbook Polpo, this roasted grape, walnut bruschette is spread over goat cheese and drizzled with honey.

Brownies made with cocoa powder only (no chocolate chips),  from Alice Medrich.

Even more delicious than the pistachio cake is the honey buttercream.

Mussels steamed quickly in a spicy, tomato-based sauce.

These chocolate peanut butter chip cookies are dense and chocolatey, crackly and chewy, all at the same time.

This spicy carrot soup employs harissa, the most magical of condiments, imparting the perfect amount of heat.

This blood orange curd is like buttery jam, the taste of blood orange mellowed.

A salad made of blood oranges, Cara Cara oranges, and Meyer lemons, topped with rosemary and fried olives.

Preserved lemons are used a lot in Middle Eastern and Moroccan cooking. Learn how to make them!

This roasted acorn squash is served with a chile lime vinaigrette, perfect for the new year.

These gingersnaps use bacon fat instead of butter.

These salted pumpkin caramels are pumpkin-flavored, and have a layer of pumpkin seeds on the bottom.

Moonshine marshmallows, or bourbon marshmallows, are perfect in hot chocolate.

A delicious curry made with commercially-blended curry powder. Don’t judge! It’s good and quick to make.

Paneer, fresh Indian cheese, is simple to make and wonderful as a base in curry.

This pasta serves up wild mushrooms simply, with a liberal sprinkling of parmesan cheese and parsley.