Bon Appétit

The centers of these soufflés are soft and mousse-like. The topping takes its flavor cues (honey, nuts) from nougat candy.

Pears bring out the earthy, roasted flavor of the buckwheat crepes.

Here's a new take on breakfast.

This simple tart has a creamy filling and an easy press-in crust.

The lamb needs to marinate overnight, so be sure to begin one day ahead.

Aromatic caraway seeds lend a delicate nutty flavor to the chicken and balance nicely with a side of tart, sweet shredded cabbage.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

A delicious winter salad that would also be great alongside pork chops.

To crack the spices, place in a resealable plastic bag and tap with a rolling pin.

For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

For more on assembling the torte, see "Prep School."

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.