Dairy

This delicious dessert gets a double dose of maple flavor: one in the cake, another in the cream cheese-maple frosting. Keep in mind that maple syrup affects the baking time of this cake (it takes almost an hour to bake).

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.

Crème fraîche or sour cream gives the scrambled eggs a rich, creamy texture. Toasted breadcrumbs and a grating of cheese are delicious finishing touches.

You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.

My uncle Roger Glenn is known for his terrific fried chicken, which we look forward to eating all year. We count on him to bring a loaded basket of his impossibly crisp specialty to our homecoming reunion held annually on the shaded grounds next to the Elderville cemetery, where many of our relatives are buried. But Roger Glenn didn't show up last year, and we were just a touch put out. "We tell 'em we don't care if he comes, we just want his chicken," says Cousin Vera. But Roger got the dates mixed up and scheduled some sorry old hunting trip instead, so we all had to suffer. Roger's chicken is so good that Vera and her sisters Barbara and Gloria always toss one of his chicken legs over the fence and onto the grave of their dear deceased brother Vance Mitchell, who died eight years ago. Before his death, Vance made it known that even after he was gone, he just might crave another bite of chicken. Every year his sisters make sure that he gets one. Always one to think ahead, Cousin Vance also carefully selected his future gravesite. "Vance said, 'I want mine right here, near the barbecue pit, where all the food is going to be,'" recalls Vera. I missed Roger's chicken so much last year that as soon as I got home from our reunion, I set about figuring out how to replicate it. I already had a few things to go on: He once told me he marinates his chicken in buttermilk. I'd also heard he's a devoted double-dipper—dredging the chicken in flour twice with a dip in the buttermilk marinade in between. It makes the chicken super-crispy. I'm pleased with how my version turned out. If Uncle Roger doesn't show up next year, at least we won't be grumbling about missing his chicken.

This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins ), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors. But, surprisingly, it's the cider vinegar that really makes this dish sing—just a tablespoon of this stealth ingredient adds a roundness that ties the whole dish together. We love it with pork chops or turkey cutlets.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet. But it's just as nice for dinner, served with some roasted potatoes and a salad. This frittata is a great one to have in your recipe arsenal when you're faced with some leftover breakfast sausage (from our Sausage-Stuffed Potatoes with Green Salad, for example).

Our ten–minute Crab Salad isn't the only easy way to use tarragon. Here, the fragrant herb, along with a dollop of cream cheese, adds elegance to scrambled eggs. Don't relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

Stirring homemade chutney (left over from Country Pâté with Pineapple Chutney) into softened cream cheese makes an easy and irresistibly bright spread. A topping of crunchy curried walnuts gilds the lily and also plays up the chutney's cheery color.

As its name suggests, a pudding cake is like two desserts in one: a light, fluffy cake that gives way to a smooth, rich custard. This one gets its signature tang from buttermilk. Maple–sweetened berries prove to be an inspired companion.

Versions of picadillo—a savory dish of beef, onion, and tomato punctuated by olives and raisins—are served in many Latin American countries. Crowned with a tender biscuit topping made with arepa flour, it becomes a homey one-dish dinner.

Shot through with tarragon, parsley, and scallions, this tangy sauce pairs beautifully with rich southern-fried sweetbreads . If you have any left over, use it as a salad dressing or as a dip for crudités.

Cornmeal lends these crackers a golden glow and a nice crunch; lots of crushed green peppercorns (left over from Chicken Spice Rub ) provide an intriguing spiciness. Serve them with cheese or all on their own with cocktails.

This riff on a jalousie, a type of sweet whose top pastry lets you peek at the sweet filling within, features golden puff pastry filled with stripes of sweetened cream cheese and lush guava paste. Test kitchen director Ruth Cousineau conceived of this pastry as a dessert, but it would also make a decadent breakfast treat.

Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets.