Winter

What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.

The Reid family crumbles blue cheese on top to add a salty bite.

Meyer lemons, a cross between lemons and oranges, start to ripen in November. They add a deliciously fragrant sweet-and-sour note to this cocktail.

A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.

If you want to get that restaurant- quality caramelized crust on a scallop, you need to do three things: "rinse it, pat it dry with a paper towel—and then get your pan really hot. Don't be afraid,"says Vitaly paley, chef at Paley's Place. We've found that one to two minutes per side browns the scallops without overcooking them. And gastrique? that's a sweet-sour sauce made from caramelized sugar and vinegar. To get the full Paley's Place experience, serve with parsnip mash, a subtly sweet side that echoes the sweetness of the scallops.

We love using kohlrabi in salads. The light green or purple veggie looks like a cross between a turnip and a fennel bulb and tastes like celery root or a mild turnip.

Omnivores can sprinkle the risotto with shaved Parmesan cheese and crispy pancetta for a salty, crunchy, meaty finish.

Home turf: California
Local flavor: In health-conscious California, chili is as likely to be made without meat as it is with it. No self-respecting Texan would sign off on chili with beans, squash, and bulgur—but this lean, mean dish is as delicious as it is healthful.
Make it a meal: continue the Cali fantasy with whole grain bread, an arugula salad with mushrooms and garlicky vinaigrette, and Sierra Nevada Pale Ale (California, $8 per six-pack).

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refreshing character makes it a great counterpoint to hearty winter dishes. It should be served as soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead of time and store them in separate bowls, tossing everything together just before serving.

This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).

All sorts of neglected or leftover vegetable bits can be transformed into these lovely, lacy-crisp, colorful tempura pancakes.

The product: An orange that's streaked with red throughout and almost seedless.
The payoff: Sweet-tart flavor and pinkish-red color that come together in an easy, sophisticated dessert.

The product: Kefir is a drink that looks and tastes like yogurt, usually made from cow's milk or goat's milk. It's in the dairy section.
The payoff: Body and tanginess in soups.

Forget juggling a plate of food with your cocktail glass: These no-fuss kebabs make it easy to munch while mingling. Plus, just one savory skewer delivers nearly half of your daily protein needs.

In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.