Vegetarian

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.

There's a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d'epice bread in a far more festive form.

So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that's a little sweet, a little spicy, and as smooth or as chunky as you please.

These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.

These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

This un-pumpkin pumpkin pie is made with caramelized butternut squash, spices, and a splash of brandy. It's subtly different from the classic yet still oh-so-perfect for Thanksgiving.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic and a touch of patience.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

This little moment of lusciousness takes nothing to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.

This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.

Five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn't hurt.

No wallflower, this outstanding salad teams sweet grilled radicchio with boldly pungent Gorgonzola and a familiar tangy balsamic vinaigrette.

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.

Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.