Vegetarian

After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to "Leite's Cauliflower." Hmmm...

Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.

Got leftover Champange? Or simply seeking an excuse to open a bottle of bubbly? Good. We've got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache-gilded little orbs.

A breakfast classic. And rightfully so. Tasting is understanding.

Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You're welcome.

After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.

This rum pecan pie is all grown up thanks to a little splash of rum in the sweet and crunchy pecan filling. Just like traditional pecan pie. Only better.

All the delicate loveliness of classic angel food cake but made even better with the addition of pure vanilla and a blizzard of confectioners' sugar.

Little Gem salad. Such an appropriate name. Not only is it made with Little Gem lettuce, but it's truly a little gem of a salad.

Call them whatever you will. Breton butter cookies. French biscuits. Sables. We call them simply impossible to stop noshing.

These jelly-filled German lovelies are almost identical to American jelly doughnuts save for their sparer sweetness. No complaints here.

Nothing's better than warm oliebollen, or Dutch doughnuts, thanks to their crisp nooks and crannies and their pillowy centers hidden beneath a dusting of confectioners' sugar.

This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.

Cranberries add a chewy, sweet-tartness and pistachios bring a buttery tasting richness to these biscotti, making them a must-make for Christmas.

This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

What makes this mushroom barley soup so satisfying? It's easy, fast, and eminently slurpable.

We'll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.

Eating healthy was never so easy—or mingled so nicely with tortilla chips and beer.

Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.