Root Vegetable

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.

This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation.

These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.

These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.

It's no secret that kids go crazy for crisp, fried potatoes. Serve them these classic latkes and you'll be giving them exactly what they want.

Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel. Tapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade.

Editor's note: The recipe and introductory text below are from 1080 Recipes by Simone and Inés Ortega. Empanada Gallega

Editor's note: The recipe and introductory text below are from Anne Willan's book The Country Cooking of France. La Truffade If you can't afford truffles, you indulge in Truffade, say the inhabitants of the Auvergne, notoriously among the coldest and most rugged areas of France. Often served with sausages, Truffade is a potato cake flavored with bacon and laden with cheese, a buttress against the worst weather. Nippy Cantal is the local hard cheese, and Gruyère may be substituted.

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food. This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Editor's note: The recipe and introductory text below are from James Peterson's book Cooking. Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.

Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Papaya brings a fresh twist to the traditional tomato salsa.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas. Be sure to start this recipe one day ahead.

You can slice and dice the ingredients for these no-cook pizzas in advance, but serve them right after assembly so the flatbreads don't get soggy.