1 of20 Photo by Yunhee Kim; written by Amy Machnak
Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.
Recipe: Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
2 of20 Photo by Yunhee Kim; written by Amy Machnak
Brussels Sprouts with Chestnuts and Bacon
Chef Andrew Spurgin uses fresh chestnuts when they’re in season in fall and winter. He cuts them in half and boils them quickly to soften, then pops the chestnut flesh out of the shell before roasting.
Recipe: Brussels Sprouts with Chestnuts and Bacon
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3 of20 Photo by Yunhee Kim; written by Amy Machnak
Wasabi Mashed Potatoes
Chef Shigefumi Tachibe of L.A.'s Chaya Restaurant serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.
Recipe: Wasabi Mashed Potatoes
4 of20 Photo by Yunhee Kim; written by Amy Machnak
Thai-Style Sausage and Rice Dressing
Thanawat Bates, chef at Denver's The Brown Palace Hotel, uses Japanese sticky rice, but any type of sticky rice will work. You can also use a rice steamer instead of a bamboo one.
Recipe: Thai-Style Sausage and Rice Dressing
5 of20 Photo by Yunhee Kim; written by Amy Machnak
Cabbage, Cashew, and Fennel Salad
Fresh chiles give this slaw a clean flavor and make it a nice, light element in a hearty meal.
Recipe: Cabbage, Cashew, and Fennel Salad
6 of20 Photo by Yunhee Kim; written by Amy Machnak
Spiced Cranberry Relish
This relish is incredibly spicy, but the raw cranberries, cilantro, and chiles add bright freshness. If you’re sensitive to spice, reduce the chiles by half.
Recipe: Spiced Cranberry Relish
7 of20 Photo by James Carrier; written by Stephanie Spencer
Beef with Tomatoes, Pasta, and Chili Sauce
While researching a story on Peruvian cooking, we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It's fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta.
Recipe: Beef with Tomatoes, Pasta, and Chili Sauce
8 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Kimchi and Avocado Quesadillas
The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. You could also add grilled chicken or shrimp.
Recipe: Kimchi and Avocado Quesadillas
9 of20 Photo by Leigh Beisch; written by Stephanie Spencer
Japanese Fish Tacos
Here we've fused classic Japanese flavors like ponzu and wasabi with Mexican-style tacos.
Recipe: Japanese Fish Tacos
10 of20 Photo by Iain Bagwell; written by Stephanie Spencer
Smoked Salmon Breakfast Burrito
The cream cheese and salmon in these wraps make for a decadent breakfast that's a play on bagels and lox, burrito-style. If you're in the mood for meat, you could easily substitute bacon or sausage for the fish.
Recipe: Smoked Salmon Breakfast Burrito
11 of20 Photo by Jeffrey Cross; written by Stephanie Spencer
Turkey, Bacon, and Avocado Summer Rolls
Like a turkey club, only lighter and fresher. To turn these rolls into a fun party appetizer, set out the fillings and a metal bowl of warm (about 100°) water, and let your guests roll their own.
Recipe: Turkey, Bacon, and Avocado Summer Rolls
12 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Thai Shredded Chicken and Strawberry Salad
Thai-flavors abound in this unusual twist on a chicken salad that adds strawberries for a bit of sweetness. The secret ingredient? Fish sauce. It provides a savory, salty element that unites the herbs and fruit without tasting a bit "fishy."
Recipe: Thai Shredded Chicken and Strawberry Salad
13 of20 Photo by Leigh Beisch; written by Stephanie Spencer
Chipotle-Corn Mashed Potatoes
Adding chipotle chiles and corn give classic mashed potatoes a fun, spicy, Mexican spin.
Recipe: Chipotle-Corn Mashed Potatoes
14 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Chorizo, Red Pepper, and Potato Galette with Arugula
Although galettes are French in origin, we've filled this galette with Spanish favorites like chorizo, red peppers, and manchego cheese for a quick and easy lunch or dinner.
Recipe: Chorizo, Red Pepper, and Potato Galette with Arugula
15 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Turkey Sandwiches with Caramelized Onions and Charmoula Mayo
A messy sandwich, but it's a treat. Warm Moroccan spices mix with sweet onions to give leftover turkey a fresh spin. Try it with a glass of Gewürztraminer.
Recipe: Turkey Sandwiches with Caramelized Onions and Charmoula Mayo
16 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Tandoori Naan Chicken Sandwiches
Combine two Indian classics–tandoori chicken and naan–in a flavorful twist on a chicken sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese.
Recipe: Tandoori Naan Chicken Sandwiches
17 of20 Photo by Annabelle Breakey; written by Stephanie Spencer
Sake Soy Guacamole
We love our guacamole here in the West and we especially love this Asian-inspired spin that's loosely based on a recipe from Hawaiian chef Alan Wong. Serve it with daikon sticks, radishes, or taro chips.
Recipe: Sake Soy Guacamole
18 of20 Photo by Alex Farnum; written by Stephanie Spencer
Chai-Spiced Shortbread Cookies
Fuse classic, buttery English shortbread cookies with the rich, deep flavors of Indian chai and you've got a cookie that all your friends will be wanting the recipe for.
Recipe: Chai-Spiced Shortbread Cookies
19 of20 Photo by Rachel Weill;; written by Stephanie Spencer
Potato Salad Niçoise
We've taken classic salad niçoise flavors like olives, green beans, and onions and added them to classic American potato salad for a fresh spin on the picnic favorite.
Recipe: Potato Salad Niçoise
20 of20 Photo by Thomas J. Story; written by Stephanie Spencer
Indian Horchata
If you've tried horchata, that creamy, ultra-refreshing rice drink served at taquerias, just imagine it with an Indian spin, and you've got the cooler served at All Spice in San Mateo, California (allspicerestaurant.com; they also add a saffron thread or two to each glass, and sometimes, a splash of half-and-half). For classic Mexican horchata, just use regular white rice and 2 cinnamon sticks, and omit the cardamom.
Recipe: Indian Horchata