Robyn Rice-Foster, Recipe Tester

A United Nations of flavor adorn this Spanish pizza with chorizo and Manchego mingling with mozzarella and poblano chiles.

• Quick Glance
• 0

Dark chocolate cake stacked high and smothered with gooey caramel and coconut and pecans? Don’t mind if we do.

• (3)
• 1 H
• 1 H, 30 M
• 48

Got leftover spaghetti in the fridge? If you’ve also got eggs, then you’ve got supper. A simple, frugal specialty of a chef from Chez Panisse, this comes together with spectacular ease.

• (3)
• 25 M
• 25 M
• 20

Dead-ripe tomatoes, herbs, Cheddar cheese, and mayo in a flaky pastry crust. Sorta like a tomato sandwich but in a savory warm pie incarnation. You’re welcome.

• (3)
• 30 M
• 1 H
• 8

This bread pudding is filled with bacon, peppers, spinach, and cheese making it a one-dish meal. It’s ideal for Christmas and Thanksgiving, but it works for the remaining 363 days, too.

• (2)
• 25 M
• 2 H, 15 M
• 6

This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

• (1)
• 20 M
• 30 M
• 5

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

• (3)
• 15 M
• 1 H, 15 M
• 6

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

• Quick Glance
• 45 M
• 45 M
• 6

These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

• (4)
• 20 M
• 20 M
• 8

Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.

• (2)
• 40 M
• 2 H, 30 M
• 3