North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.

Truffle oil and earthy wild mushrooms turn a simple ragout into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes, and even a plain old bowl of mashed potatoes.

One of the easiest chefs’ techniques to recreate at home is to stack foods like this salad, using a 4-inch metal ring mold (available in kitchen stores) or a clean 14-ounce condensed milk can, opened at both ends.

Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean puree, baked, then sprinkled with various toppings.

Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.

One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.