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I love this Asian variation of rice and sausage dressing. Chinese sausage is sweet and smoky and goes great with Thanksgiving flavors.

Chinese Sausage and Chestnut Rice Dressing

Recipe courtesy of Jet Tila

Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.

Chicken Heart Yakitori Skewers

Recipe courtesy of Jet Tila

unknown

Mushroom Crostini

Recipe courtesy of Jet Tila

I learned to cook Mexican dishes from my Aunt Dora—instead of playing with toys like the other kids, I wanted to be in the kitchen. Moles are blends of chiles, seeds, spices, chocolate and more. With almonds, peanuts, sesame seeds, pepitas, dried spices, cocoa nibs, chocolate and three kinds of dried chiles—mulato, ancho and pasilla negro—this Mole poblano is the perfect balance of savory, sweet and spicy. Traditionally served over chicken, my twist is to serve my mole over chicken wings.

Mole Poblano with Chicken Wings

Recipe courtesy of Jet Tila

This dish is inspired by esquites, Mexican-style corn salad, which is fantastic. This recipe gives you all the deliciousness of the dish but in a warm and creamy casserole that goes perfectly on the holiday table.

Mexican Street Corn Casserole

Recipe courtesy of Jet Tila

unknown

Prosciutto-Wrapped Asparagus in Crispy Phyllo

Recipe courtesy of Jet Tila

I always love the idea of upside-down cake! It’s fun, whimsical and never disappoints. From a tarte tatin to a classic pineapple upside-down, they are sure to bring a smile to everyone’s face. This recipe adds jalapeños for a little kick, and the sweet and spicy makes for the perfect dessert!

Jalapeño Pineapple Upside-Down Cake

Recipe courtesy of Aaron May

When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.

Gingerbread Bread Pudding

Recipe courtesy of Aaron May

Quail is one of my favorite birds to cook and plentiful around the Southwest—a truly beautiful flavor and expression of poultry. This recipe pairs it with pomegranate, another ingredient in abundance in Arizona.

Grilled Quail with Pomegranate

Recipe courtesy of Aaron May

Living in Arizona has really given me an appreciation for the beautiful flexibility of citrus and the endless possibilities of what can be done with it. This recipe is inspired by that love of the local bounty and a fun twist on a classic.

Grapefruit Brûlée Tartlettes

Recipe courtesy of Aaron May

This is a classic tapa from Granada, Spain.

Lamb Kidney Tortilla with Oregano Aioli

Recipe courtesy of Aaron May

This Caribbean drink is transportive in every way.

Dark and Stormy with Candied Chicken Hearts

Recipe courtesy of Aaron May

unknown

Onion Rings Chicharron

Recipe courtesy of Aaron May

Grilled pork coppa adds great flavor to this fun inspired version of pozole stew, and the addition of dried chiles and pork bouillon means you’ll get vibrant flavor quickly. Coppa steak, a hidden gem that comes from the pork shoulder, packs some of the best marbling and flavor of any pork cut. Unlike other shoulder cuts that need long braising or smoking, thin coppa steaks can be quickly grilled to melt the fat and cook the meat just until tender. Making your own masa chips to serve with the stew is optional, but once you try them you may find yourself frying them up for snacks all the time.

Pork Coppa Pozole-Inspired Stew

Recipe courtesy of Stephanie Izard

Using rice paper is an easy way to make spring rolls at home, and the rice paper toasts and crisps nicely when shallow-fried in a skillet. Adding barley to the pork filling for these rolls not only adds some whole grain but also gives the rolls a really fun texture when you bite into one.

Pork and Barley Spring Rolls

Recipe courtesy of Stephanie Izard

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