Susan Rossmann, Recipe Tester

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.

Though not as well known stateside as hummus or baba ghanoush, this Mediterranean classic is equally enticing. Let us introduce you to its subtly smoky and sweetly tangy awesomeness.

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.