Latkes (Potato Pancakes)

Fry them up for Hanukkah. (By Adapted from Marlene Sorosky)

Açaí-Blueberry Smoothie

Packed with berries, fruit juice, and banana, this smoothie will brighten up your breakfast. (By Aida Mollenkamp)

Chopped Fava Bean Crostini with Pecorino

With lemon, mint, and black pepper. (By Regan Burns)

Tropical Fruit Salad with Cacao Nibs

Mango, papaya, and banana, with the added crunch of hazelnuts and slightly bitter cacao nibs. (By Adela Jung)

Red Lentil Hummus

Lentils lend earthiness to this basic hummus recipe. (By Amy Wisniewski)

Fried Chickpeas with Sage

Dusted in paprika for a smoky, crunchy snack. (By Sara Dickerman)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

With a pulse of the food processor, you’ve made dinner! (By Aida Mollenkamp)

Baked Cracker-Crusted Chicken Fingers

Stone-ground crackers make a crunchy coating for tender chicken strips. (By Kate Ramos)

Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce. (By Amy Wisniewski)

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables. (By Kate Ramos)

Monte Bianco

An airy, snowcapped mountain of chestnuts and chocolate. (By Roy Finamore)

Sweet Potato–Star Anise Soup with Ginger Cream

Warming sweet potato laced with ginger and star anise. (By Aida Mollenkamp and Regan Burns)

Chorizo and Olive Flatbread

Crisp bread topped with tomatoes, onions, and a touch of harissa. (By Aida Mollenkamp)

Almond Jay

Coconut and almond filling dipped in milk chocolate. (By Aida Mollenkamp)