This coconut-scented curry from chef Suvir Saran is inspired by one he had at a friend's home in Goa. Sambhaar is a blend of spices frequently used in South Indian cooking; if you can't find it, substitute whichever curry powder you have on hand.
Simply roasted vegetables are a mellow foil for this deeply flavorful, Mediterranean lamb dish.
Practice your challah-baking skills for Rosh Hashanah; a round loaf is traditionally served to mark the Jewish New Year.
Susan Feniger calls this ceviche "an ambassador to the exotic flavors of Peru." She serves it in a crispy corn tortilla cone or on a bed of plantain chips.
Serve these bite-sized fritters from Top Chef winner Stephanie Izard with ice cream, alongside a mug of coffee, or on their own.