Carrot

Nori, or sushi paper, can be found in Asian markets and health food stores.

Be sure to start marinating the game hens at least six hours ahead. At Standard Tap, Carolynn Angle uses poussins — small chickens that weigh about a pound each. If you can find them (they're sold frozen at some supermarkets and at specialty foods stores), buy six and cook them whole.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. Jicama is a large root vegetable with light brown skin and a white interior. Also called Mexican potato and yambean root, jicama is native to Mexico and South America and is available in Latin markets and most supermarkets in North America.

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

This yields enough broth for the gravy and the stuffing . Use heavy large rimmed baking sheets; regular ones may buckle.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

These showcase all that's great about Indian food: They're vibrant, light, and fragrant. For a spicier patty, add a second stemmed and minced serrano chile.

Thanks to ginger and cardamom, these glazed carrots have a quietly exotic aroma and flavor.

A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.