Starter

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

Two kinds of melty cheese make this dip extra luxe.

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Tender Indian-spiced beef meatballs in a creamy tomato curry sauce will warm you from head to toe.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Will make you pause before making a sour cream–based onion dip ever again.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Store-bought puff pastry makes these savory "elephant ears" an easy bite-sized appetizer for your next party.