Food Processor

Known as the Mexican green tomato, tomatillos supply vitamin A.

Il Vino d'Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles. Skipping the truffles makes it more everyday, but it's still wonderful.

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

Purchased vanilla ice cream, pumpkin, and four different spices make up the delicious pie filling.

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Francisco’s Palace Hotel. Here, sour cream stands in for mayo.

This dessert is a pecan pie-apple pie hybrid.

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared this recipe with Epicurious. The dish is perfect for entertaining, since the endive and celery root flans can be made ahead and reheated. The garlic nage should be made shortly before serving and kept warm while you quickly sear the turbot. A shaving of earthy black truffles finishes the dish. "Grating them on top makes them soft and allows their perfume to stand out," says Fraser.

A Syrian roasted-pepper and walnut spread, muhammara is a great alternative to hummus. 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained.

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.