Make Ahead

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Think of that old-fashioned dish of grapes baked in sour cream and brown sugar. Now imagine it as something light and elegant, and you'll understand this dish.

The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

These vegetables pick up a little spice and sourness from the pickling, but they stay crisp and retain their individual flavors.

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

Tender pieces of short rib and barley add body to a delicate herbal broth you can make ahead and enjoy for days.

Try this Mexican-inspired quiche for brunch, lunch, or dinner—it’s good anytime of day!

Food editor Gina Marie Miraglia Eriquez's southern Italian grandmother makes this dish every September. The eggplants get a workout, but the result is worth the effort.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing.

Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.