Fruit

Thai red curry paste adds a spicy punch.

These individual desserts are a fun, modern version of the classic pineapple upside-down cake.

Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.

Here, rhubarb becomes a sweet-tart stuffing and sauce for roast chicken. Serve with steamed jasmine rice.

A Goan dish from the Savoi Spice Plantation.

Pastry chef Gale Gand found this family-favorite recipe in her Hungarian grandmother's recipe file.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

This drink was featured as a Cocktail of the Month.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

Editor's note: The recipe and introductory text below are from Andrew Irving's book, How to Cure a Hangover. For those who don't like alcohol the morning after. The Pussyfoot Cocktail contains all the old favorite juices and is a classic hangover cure.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Pumpkin, packed with vitamin A, proves it has a life after Thanksgiving.