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This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member Thomas Spears of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.

This dish is as good as the time and ingredients you put into it, so use quality ingredients and patience to get the flavors to harmonize. A teaspoon of white truffle oil can substitute for the black truffles.

This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.

Meat lovers may smile politely and insist otherwise, but it’s the rare vegetarian lasagne that truly pleases the committed carnivore. In the case of this exceptional recipe, the meaty texture of the eggplant makes a luscious stand-in for Bolognese sauce. Choose your eggplant wisely: a younger, smaller one will yield the tastiest results. Try white or Asian eggplant for a more mellow flavor.

Here’s a perfect pasta dish, a one-pan dream that pairs tomatoes with savory Italian sausage. Even picky eaters will love this simple dish, featuring a sweet, creamy sauce that can be spiced to taste with red pepper flakes. The whole thing comes together in under 15 minutes, making it an easy weeknight meal that’s impressive enough for date night, too. This dish makes delicious leftovers, and cleanup is a breeze.

After many rounds of tweaking and perfecting, Epicurious member Robert Belden landed on a quick and easy formula for creamy and comforting Alfredo sauce. Although bathing fresh shrimp in a velvety blanket of cream and butter is a pairing that Belden says “is tough to beat,” he admits to occasionally substituting seared scallops or grilled chicken for the shrimp. Alongside crisp homemade garlic bread, this pasta dish makes a satisfying dinner to share with a friend or keep all to yourself.

Epicurious member Tess Ellis of Washington, D.C, drew inspiration from the ingredients she had on hand to create this eclectic take on a classic comfort food. The savory ingredients add dimension to the creamy dish, while the red pepper flakes add a touch of heat. To achieve a delicious crusty top, she suggests that you “put it under the broiler for a few minutes to give it a nice brown coating.”

This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it’s soft.

Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.

Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.

This crêpe-like pancake recipe might make you want to eat breakfast for dinner. The yellow cornmeal gives the cake a hearty flavor and a crisp crust, leading one reviewer to compare it to a hybrid Swedish-buttermilk pancake. Yogurt and scant mixing keep these cakes fluffy and airy. Make extra compote to use on oatmeal or ice cream.

Quiche is a culinary workhorse—a great dish to have in your repertoire. Enjoy it on its own for breakfast or brunch, or pair it with a simple green salad, and you’ve got yourself a satisfying supper. And since it can be baked in advance and served warm or at room temperature, quiche is ideal for gatherings. This vegetarian rendition is packed with earthy mushrooms. Not a fan of fontina? Gruyère, Emmental, Provolone, and Gouda make excellent substitutes. And if you prefer a lighter quiche, skip the half-and-half and use whole milk instead.

Leave it to bad-boy bacon to show no-nonsense arugula a good time. This savory treat towers with layers of flavor and texture, from the deliciously runny yolks melding with the cool tomato and tangy vinaigrette, to the chewy bacon and crisp Italian bread. Add breakfast potatoes for a nice Sunday morning brunch.

What makes this frittata so easy, according to Epicurious member Carla Joy Zambelli of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.

In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.

Remember the scene in The Wizard of Oz where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.

In addition to being packed with meaty flavor, turkey is a healthy alternative to beef, rendering this a great dinner option for the whole family; to really save on fat and calories, stick to lean ground turkey. Pair this dish with a green salad and red wine, then finish off the meal with bowls of your favorite ice cream.

A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.

This lightly fried, fleshy white fish paired with crisp bacon and cauliflower is surprisingly hearty. Cream of Wheat gives the rice-flour crust an airy texture that won’t drown the fish, and the bacon drippings infuse the cauliflower with a smoky flavor. To cut the fat, drain the drippings and sauté the vegetables in olive oil instead. Dover sole is a suitable flat-fish substitute.