Terri Rimmer, Recipe Tester

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

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

Accustomed to getting falafel takeout from your fave Middle Eastern food truck or restaurant? No more. You can make the best falafel you’ve ever experienced at home.

Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.

This savory cheesecake is much, much more than just another cheese course. It’s a darn near soul-satiating beginning or ending to your next dinner party.

No mere cocktail and not just dessert, this margarita granita falls somewhere blissfully, intoxicatingly in between. Yet is still as satisfying as if you’d had both.

A rich, sticky, toffee-pudding-inspired muffin topped with streusel. Mmmmmm.

Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.

The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.