Robyn Rice-Foster, Recipe Tester

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

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

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.

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.

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.

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

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.

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.

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