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This trifle is three desserts in one: mousse, gingerbread and caramel. Each part is delicious on its own, too. Slide...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Ignacio Mattos prefers eating meat with mustard. "I can be very polite if I'm in a restaurant," he says, "but wh...

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep laye...

While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnu...

Lemony lentils are completely delicious on sweet spice-roasted squash and apples. Slideshow: Fantastic Lentils

"Lettuce is one of my favorite foods—people laugh at me because of it," says Cathy Waterman. She loves to eat it in a...

This silky dip is sweet from squash and tangy from yogurt. Tahini (sesame seed paste) and pumpkin seeds add a great n...

This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts. Slides...

Cooked quinoa gives lots of wonderful texture to this easy roasted-cauliflower salad, while the roasted pumpkin seeds...

Marjorie Taylor adapted this creamy veal stew from Julia Child's Mastering the Art of French Cooking. She emphasizes ...

Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of f...

Chef Seamus Mullen loads these flavor-packed lamb meatballs with almonds, basil, parsley, mint, oregano and thyme, th...

This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinega...

The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious. Slideshow:...

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