Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce. (By Richard Crocker, Richard Crocker Catering, San Francisco)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version. (By Regan Burns)

Cornbread and Oyster Stuffing

So good, it stands on its own. (By Charlie Palmer)

Lox Flatbread

A Jewish American breakfast classic becomes an addictive appetizer. (By Adela Jung)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)

Chilaquiles

An indulgent and irresistible combo of spice, crunch, and creaminess. (By Regan Burns)

Here the less common sweet tamales are made with cinnamon, aniseseed, raisins, and pine nuts. (By Aida Mollenkamp)

Dress up apple salad with curry and crab. (By Stu Stein)

A satisfying preparation for fish in flavorful tomato broth and crispy fennel. (By Stu Stein)

Chicken Curry (By mama lynn )

Chicken Biryani (By bala )