At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne. Chris Graythen/Getty Images hide caption

itoggle caption Chris Graythen/Getty Images

While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

itoggle caption rusvaplauke/Flickr

Julia della Croce often couples purple and gold gnocchi (made with two varieties of sweet potato) for a striking sight — and a delicious meal. Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce hide caption

itoggle caption Celina della Croce and Nathan Hoyt/Courtesy of Julia della Croce

One of the lovely things about the mousse, according to Dorie Greenspan, is its versatility: It goes as well with maple syrup as with peanut brittle — or nothing at all. Mary Dodd/Courtesy of Dorie Greenspan hide caption

itoggle caption Mary Dodd/Courtesy of Dorie Greenspan

Ying Compestine's green tea-steamed shrimp dumplings. Lucy Schaeffer/Houghton Mifflin Harcourt hide caption

itoggle caption Lucy Schaeffer/Houghton Mifflin Harcourt

Just like the Super Bowl, the Beefy Butternut Squash Chili takes a couple of fall favorites and pairs them in a winter classic. John Lee/Courtesy of Rebel One hide caption

itoggle caption John Lee/Courtesy of Rebel One

This paprikash recipe may be well-traveled — from Hungary to Australia — but its belly-warming comforts haven't changed a bit. Courtesy of HarperCollins hide caption

itoggle caption Courtesy of HarperCollins

Don't be fooled by the name: Neither Sandy nor Crystal is quite sure where the King Ranch Casserole has its origins. Courtesy of Clarkson Potter hide caption

itoggle caption Courtesy of Clarkson Potter