Blender

Serve with a whole-grain roll and a piece of fresh fruit to turn this light starter into a filling meal.

Who needs lobster? Mussels bring a similar richness to this soup.

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of sour-sweet juice and a little crunch.

The rich, intense flavor base of this traditional Malaysian dish comes from the rempah, or curry paste, that is made from scratch and infused into the oil before cooking the remaining ingredients. This recipe uses whole chickens that have been broken down into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces each). If you're not comfortable cutting up a chicken yourself, you can ask your butcher to do it or buy chicken pieces.

Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.

Egg dishes always make a great centerpiece, especially when they’re this easy. As it bakes, Gruyère melts into the nutmeg-scented egg and milk mixture, which takes on a light, quiche-like creaminess.

Don't let a cloudless sky stop you from enjoying a white Christmas. Create your own by whirring hot milk in a blender until it's as light as freshly fallen snow. The creamy froth blankets strong, dark coffee for a special morning brew.

So easy! We couldn’t believe something this sweet and luscious made our healthy holiday dessert list.

This homey soup—a piquant start to a satisfying Mexican-style dinner of tacos or enchiladas, or a main dish when paired with a grilled cheese sandwich and a salad—gets its fire from a chopped jalapeño.

Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.

Juicy, buttery roasted grapes top this simple ricotta dessert.

Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.

When corn season is over, this soup is one of the dishes I miss most. I think you'll like cooking the kernel-less cobs with the milk—it's a great way to get every last bit of flavor from the corn.

A no-cook soup that's as effortless as it is elegant embodies everything we look for in a summer dish. The sweet honey and sharp vinegar are natural extensions of summertime tomatoes' flavor.

Food editor Shelley Wiseman thinks sweet potatoes are naturally sweet enough when caramelized in the oven, so she eschewed brown sugar and "savorized" them instead with garlic oil. Sage leaves—too potent and fuzzy to eat fresh but mellow when fried—serve as a lovely garnish for this autumnal side dish.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch. An easy tomato and mint salad spooned on top adds just the right touch of fresh acidity.

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy. After a long marinate, the adobo permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

What a soup. Carrots and fennel caramelize when roasted at high heat, then release their sweet essence when blended. A drizzle of fennel-seed oil echoes and intensifies the fennel flavor.

The combination of condensed milk and lime gives this dessert a bit of tropical flair.