Bon Appétit

As the batter bakes, it separates into two distinctive layers — cake on top and custard on the bottom.

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall." Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and get it on the table immediately for everyone to dig in.

The spices in Indian chai tea flavor this creamy cheesecake.

This moist cake keeps beautifully for a day or two after you make it.

East meets West in this dessert version of the spring roll.

For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Forget pie: Strawberry and rhubarb are together again in a whole new way. (Use purchased crepes if you're short on time.)

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

This recipe originally accompanied Smoked Turkey and Bacon Chowder .

Thai red curry paste adds a spicy punch.

A rich, aromatic (and potent) version of hot buttered rum.

Truffle oil and minced black truffles make this appetizer anything but kid food.

Start preparing this one day before serving — it needs to chill overnight.

In Italy, thin slices of bresaola are typically served as an antipasto. In this recipe, the thinly sliced meat is topped with a crunchy brussels sprout salad.

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