Dairy

The trick to these poppers is squeezing as much liquid out of the grated zucchini as possible. This helps create a firm but light batter that can be easily rolled into balls and fried.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

With a little planning, this addictive treat can be easily thrown together at the last minute. Infuse the honey up to 24 hours in advance and arrange the blue cheese on crackers several hours ahead of time. Then, just before serving, drizzle with honey and sprinkle with scallions. Blue cheese can be tricky to cut into slices. Freezing will make it firmer and much easier to slice.

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Two holiday traditions—the nut bowl and the cheese plate—unite in these refined cheese balls. Lily-pad-like parsley leaves add a herbaceous note echoed in the surprising (and surprisingly good) combination of rosemary and coriander in the center of the cheese. These diminutive marbles coated with sweet buttered pecans are just the right size, making them neat to eat.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it's nice to give them a little special attention. When that time comes, this is the recipe I turn to. It's a tartlet that looks like it takes all day to make, but is really a quickie. It's warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

If plums aren't available, pears are an easy alternative. And with calories this low, go ahead—indulge in seconds!

The French know how to take the proverbial ham-and-cheese combo and turn it into something special. And this super-satisfying main dish just couldn't be easier.