Dairy

Isn't brunch! Stick this strata in the oven as guests arrive.

With a savory salad. Dress kale a day ahead; toss at the table.

But they'll be psyched that you did! Be sure to use fresh baking powder or the bread won't rise.

Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Low-fat yogurt with fresh oranges is a quick, sensible alternative to an ice cream sundae; the red wine gives the caramel a fruity acidity.

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Roasting the carrots intensifies their sweetness.

Let’s be clear: If you’re hosting the dinner party to end all dinner parties—Grandma’s good china is out of storage, the napkins have been ironed, and you’re polishing the silver—this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you’ll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it’s worth it.

Iceberg-wedge salads have been a restaurant staple, but this simple starter begs to be made at home. Hot pepper sauce adds zing to the blue cheese dressing, which is easy and delicious enough that you’ll want to save any extra and use as a dip for veggies or toss with cold cooked pasta for lunch. Serve with a grilled fillet of fish or steak, and you’ve got yourself an at-home meal that trumps anything you’d find on a menu.

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.

Creamy, tangy, cheesy, and easy, this time-tested recipe for a party dip from Epicurious member Kristen Warner of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.

Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.

This fusion pizza was inspired by one that Wolfgang Puck created years ago. Traditional Asian ingredients—Chinese five-spice powder, hoisin sauce, scallions, and black sesame seeds—are an excellent change of pace from your usual pizza seasonings. Bonus: At fewer than 150 calories per serving, these mini pizzas, or pizzettes, are a low-fat alternative to traditional tomato and cheese pies. Just 3 inches across, they are designed to be canapés or hors d’oeuvres, but you can, of course, easily bake one large pizza for a family-style meal.

Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d’oeuvres. Just add a dipping sauce, and they’ll be the hit of the party. If you’re counting calories, substitute ground turkey or chicken for the beef and bake them.

The ultimate beer-hall food is also quite possibly one of our most versatile recipes. Arrange the pickles on a board with Gouda and a soft, dark loaf of rye from the bakery for a satisfying ploughman’s lunch. Whip up a batch to present in an attractive jar for a delectable edible gift that comes together in minutes. Or just serve alongside sandwiches in a buffet—the tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheeses, from Cheddar to goat.

Epicurious member and Maine resident Jesse Wakeman first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.