Vegetarian

The perfect base for so many dishes, Italian or otherwise. Sprinkle with cheese, top with sauce or meat, drizzle with honey or maple syrup, let it cool and fry it...shall we go on?

Bet you'll never go back to a Reese's Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.

Kin to caramel corn, this kettle popcorn made with a touch of sugar is much more subtle in its salty sweet allure. Try to stop at just one handful.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

The slope and size of a wok lend popcorn kernels ample room to do their thing as they dance in hot oil and burst into fluffy perfection. (Sorta sheepish this didn't occur to us sooner.)

This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.

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.