Dairy

Gjelina chef Travis Lett and pastry chef Meave Mcauliffe have perfected this sweet-savory treat. "It's essential to work the dough as little as possible," says Lett. "If there are streaks of unincorporated butter or flour, that's fine." And Lett has a serving suggestion, too. "Try them with a high-quality farmstead butter and some flaky sea salt. Lovely."

This multi-culti recipe brings a moroccan flavor (the spice blend ras-el-hanout) to pastitsio, the classic Greek pasta dish.

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

The saucy mixture of Parmesan, cheddar, bell pepper, and sweet-tangy Peppadew peppers coats the pasta perfectly—and the panko topping adds just enough crunch.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

Salt-and-vinegar chips and Guinness will turn this into a pub dinner.

For an easy dinner party, round this out with orzo on the side, a green salad, and a light Italian red wine like Dolcetto. Finish with sorbet and chopped dark chocolate.

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. Armstrong says, "Kids go mad for this super-easy side dish"—so it's a great way to get your little ones to eat their veggies.

Enhance eggs with spinach, which has mounds of magnesium, a mineral that helps keep blood pressure steady.

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

If you can't secure any Big Island wild boar, use some free-range pork instead. If you've got the time, try to order a boar shoulder from Texas-based Broken Arrow Ranch—a favorite of chefs like dean Fearing—or send for a full-flavored heirloom pig breed like Berkshire or Red Wattle from heritage Foods USA (brokenarrowranch.com and heritagefoodsusa.com).