Kava Shake

A creamy choco-coconut milk shake laced with an herbal kava twist. (By Adela Jung)

Almond and Walnut Baklava

Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet. (By Aida Mollenkamp)

Tuna Noodle Casserole

A remake of the grammar-school original. (By Regan Burns)

Pan de Muertos (Day of the Dead Bread)

A yeasty sweet bread from Mexico. (By Adapted by Richard Sandoval of Pampano and Maya restaurants in New York City)

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise. (By Ray Lee)

Mayan-Style Pit Pork (Cochinita Pibil)

In this oven take on Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked. (By Adapted from Silvana Salcido Esparza)

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée. (By Francine Maroukian)

Radicchio, Apple, and Squash Tempura

Dipped in saba for a delicate starter. (By Sara Dickerman)

Almond Jay

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

Cinnamon-Walnut Bundt Cake

A rich, dense cake that makes a great hostess gift. (By Tom Gumpel)

Chocolate Pots de Crème

Intense single servings of chocolate goodness. (By Amy Wisniewski)

Snickles

Nougat and peanut caramel covered in milk chocolate. (By Kate Ramos)

Twixt

Cookie crust and gooey caramel covered in milk chocolate. (By Aida Mollenkamp)

Made with chufa nuts. (By Elaine Glusac)

Refreshing, with a nice kick of heat. (By Regan Burns)