Vegetarian

Bourbon-honey syrup and fragrant orange zest add rich flavor to this alternative to the usual Thanksgiving dessert.

Coarse-flake sea salt meets sweet, buttery, crowd-pleasing cookies.

Use this sauce as a dip for hush puppies, toss with cabbage for a quick slaw, or use it as a sandwich spread.

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.

With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.

You don't need mystical powers to conjure the magical swirl in this spooky cake that's perfect for a Halloween party.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

This spring-themed dish works perfectly as an entrée or as a side dish.

This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.

Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.