Dairy

This gratin, which is delicious with roast chicken or pork chops, employs a favorite technique: cooking vegetables covered with a round of parchment paper placed directly on them, rather than with a lid. This low-tech method allows just enough steam to escape while keeping the vegetables—leeks, in this case—perfectly moist. A bit of lemon zest helps balance the gratin's richness.

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.

When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake—moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.

Pasta and pork—what's not to love? Spaghetti alla carbonara traditionally calls for guanciale (cured pork jowl), but bacon is weeknight-friendly and every bit as satisfying. Raw egg is typically mixed into the hot pasta, but a poached egg on top feels more substantial while still providing the requisite creaminess.

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

Golden Delicious apples hold their shape even when baked at a hot temperature and wrapped in puff pastry. Their honeyed flavor adds just the right amount of sweetness to balance these slightly savory turnovers.

Gnudi is a type of gnocchi, made from ricotta cheese and a little bit of flour. The result is a dumpling that's as light and fluffy as a cloud. The dumpling dough needs to chill overnight, so begin this one day ahead.

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

Kid-size and super-easy to make, these Halloween cupcakes are the perfect festive treats for the holiday.

Why Fujis? This not-too-sugary cake (inspired by carrot cake) is best when made with fairly sweet apples. Plus, it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Fuji apples fill the bill on both counts.

This fall salad balances earthy, tangy, sweet, and creamy flavors.

A squeeze of lime unites all the flavors of these new-wave quesadillas.

Spanakopita is a Greek spinach pie that has become one of the most beloved dishes on the menu. In addition to being a satisfying vegetarian entree, you can cut the casserole into small squares and serve as a substantial appetizer.

Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in Mexico City, Jimmy Shaw's hometown, and is very simple to make. Chilaquiles are most commonly eaten at breakfast time (not uncommonly as a hangover cure). Unlike nachos, chilaquiles are a meal to be eaten with a fork. Nothing is wasted in the Mexican home, so this dish was born as a clever way to revive yesterday's tortillas and leftover salsa. At ¡Lotería! you can ask for chilaquiles to be topped with a fried egg, frijoles negros, or shredded chicken or beef. If frying your own tortilla chips seems too involved (I recommend you try it, though—it's really very easy!), as a shortcut, this dish can be made with store-bought tortilla chips, but choose an unsalted variety.

In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage—you name it! I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish. Roasting is a great way to cut back a bit on any pepper's pungency while stepping up its sweetness.

BLT, hold the bread (you won't miss it). Big chunks of sun-ripened tomato and soft leaves of butterhead lettuce—Boston or Bibb, for instance—are topped with a creamy blue cheese dressing (fine-tuned with a wizardly touch of bacon fat) and plenty of crisp homemade bacon bits. It is a familiar yet striking kickoff to a bucolic meal seriously focused on produce.

The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.