Vegetarian

With their irresistible cinnamon-sugar flavor and easy preparation, these classic sticky buns are definitely the “ultimate” of their kind. The night before, prep the recipe to midway through step 3; once the buns are in the pan, pop them in the refrigerator to rise overnight. In the morning, let the buns rise at room temperature for an hour or so—just until they’re doubled in size—then bake them and get ready to wow your friends and family. One note: The sweet sugar glaze that makes these buns sticky can also stick to the pan; grease the pans generously, and you won’t have any trouble.

These sweet–savory biscuits put a fresh spin on the classic buttermilk variety. Self-rising flour saves precious prep time. In fact, from start to finish, the whole recipe can be completed in about 30 minutes. To enjoy these fresh out of the oven, measure and combine the dry ingredients in advance, then bake the biscuits at the last minute.

There’s no such thing as a bad scrambled egg, but this concoction, made creamy with fresh ricotta, comes close to the perfect scrambled egg. The eggs are partially cooked and cheese is added off the heat to impart a soft texture. Chives and fleur de sel give this breakfast a rustic feel. Substitute four egg whites for the two eggs and serve it with whole-wheat lavash to lighten up the dish, or dress it up with slices of smoked salmon, avocado, or bacon.

These are no ordinary poached eggs. Rich, tender toasted brioche—or challah, if you can’t find it—adds subtle crunch while shaved Parmesan lends just the right hint of saltiness. But the real star is the pistou. France’s version of pesto, this basil-and-garlic–infused oil brings an herbal vibrance to the beloved egg, cheese, and bread combo. You might want to make extra pistou; pour leftovers over pasta for an effortless dinner.

Meaning "snails" in German, schnecken are pecan-cinnamon buns drizzled with gooey pecan caramel.

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. My twist on Mom's toast is to make brown butter croutons, though when I'm really feeling feisty I go all the way and make grilled cheese croutons to float on the soup. To cut the bread for the brown butter croutons, take a 4-inch chunk of rustic bread (5 to 6 ounces) and cut off and discard the crusts using a serrated knife. Cut the bread into 4 slices, then cut the slices into 3/4- to 1-inch cubes.

Some famous French hostess supposedly started the fashion for the recipe below and created a sensation in her salon. I am sure a reputation and a leading position in any town can be built up if you serve enough of them for they are as contagious as measles. A good friend of mine can eat a dozen of them at one sitting. Not only is this delicious, but it is one of the most decorative canapés you can make, for an edging of brilliant green enhances the golden yellow of the brioche and makes a most appetizing tidbit.

Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice, and a shower of thinly sliced fresh mint and you have a boldly seasoned pasta dish worthy of serving to company yet easy enough for a family meal.

Editor's note: Use this chive oil to make White Bean Soup with Chive Oil from Kim Severson and Julia Moskin's cookbook, CookFight.

Here's a traditional spice blend from Yemen, where it's called hawayil. Add to onions and celery when making chicken soup; sprinkle on carrots before roasting; or rub into steaks before searing.

This needs to set up overnight, so start one day ahead.

This is a very simple recipe for crêpes that can be filled with all kinds of savory ingredients or turned into a sweet dessert by omitting the herbs and black pepper and adding a touch of honey. I like them sweet-savory: Spread a little bit of sweetened yogurt over a Chestnut Crêpe, roll it, and drizzle with honey. It makes the perfect snack. If you cannot find chestnut flour, use a combination of 1/2 cup (70 g) superfine brown rice flour and 1/4 cup (35 g) buckwheat flour.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. It showcases Florida oranges and grapefruits, which are at their peak during December.

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious.

For this use, the pastry cream needs to be thicker and tighter so that it bakes up like a custard. It has extra yolks and a little extra cornstarch to accomplish this. Plus, as my brother explained when he visited San Francisco in 2011, the pastry cream should be warm when it is piped into the bretzels . Make it right before you shape your bretzels and, whatever you do, do not stir the cream to loosen it before transferring it to a pastry bag. This will break the cream and it will not bake properly. For convenience, I've included a complete ingredient list; follow the preceding method. But once it is made, keep the pastry cream in the saucepan or transfer it to a bowl. This will help it stay warm until you need it.

Our Granny Smith Apple Cider Vinaigrette is enlivened with fresh apple and a squeeze of lime juice.

We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.

Here, tiny puffs of amaranth and crunchy, nutty toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt, along with whatever fresh fruit you have on hand. Serve it as a special breakfast treat, or add a little more sugar and call it dessert.