Tuukka Koski

The classic carrot-ginger combo gets extra zesty with lime juice.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

Buttermilk brings slight tang and moisture to the batter, while olive oil offers fruity richness. Choose a mild-flavored (not too peppery) type of oil for these waffles.

“The great thing about this cake? It's not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You’re welcome.

When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.