Bon Appétit

Fried capers lend a light, salty crunch to these addictive little bites.

Falkner's over-the-top homage to the patron saint of French pastry features a crunchy puff pastry foundation, ringed walls of caramel-filled cream puffs, and a rich chocolate cream center. To serve, cut it into small slices, or, better yet, encourage your guests to gather around with knives and forks and dig in.

Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

You'll want to pickle the beets a day ahead.

Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

An excellent cocktail all fall and winter long.

The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.

Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.

This buttery yet crisp New England cracker is a close cousin of the oyster cracker. Here's our delicious version.

The perfect crunchy potato chips—at home.

This Moroccan-style braise is deeply aromatic, meltingly tender, and exactly what you want on a chilly winter weekend.

We love the way the gin in this old-school sparkling cocktail pairs with the juniper berry-laced arctic char in our new-school citrus gravlax.

Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.

Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.

Slow-roasted cauliflower gives this creamy, elegant soup its incredible depth of flavor.

Classic baked Alaska is turned on its head with these individual desserts from Elizabeth Falkner of San Francisco's Citizen Cake. Coconut, pineapple, passion fruit, and a rum-soaked sorbet lend a tropical twist. To save time, use store-bought pineapple sorbet.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

You only need 2 tablespoons of this paste for the Panang Vegetable Curry. Freeze tablespoonfuls of the remaining paste on a sheet pan, then store in a plastic freezer bag for up to 2 months. Use cubes to add deep flavor to soups, stews, and rice dishes.

This one's got it all: bright fall colors and sweet-savory appeal.