Dairy

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

Literally "ranch-style eggs," huevos rancheros is a Mexican dish that consists of fried eggs in a red chile sauce served with tortillas. Here, the tortillas hold the baked eggs and beans. Serve them as soon as they come out of the oven so that the yolks don’t overcook.

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Most burrata—cream-filled fresh mozzarella—is made in just two places: Puglia and Southern California. But this addictive cheese is catching on. Chef Nancy Silverton combines it with leeks and breadcrumbs at her (and Mario Batali's) Osteria Mozza in Los Angeles. Look for burrata at Italian delis and cheese stores.

Not a fin in sight here—just a light, sweet finish to a healthy meal.

A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.

Editor's note: The recipe is from Tracey Medeiros' book Dishing Up Vermont.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

Melted cheese is a nice way to set off the blossoms' tangy green flavor.

This mix is everything you want with a drink—a little bit salty, but with a nice variety of textures and flavors.

Terry Conlan, of Lake Austin Spa Resort in Austin, Texas, stuffs a salad between slices of bread.

David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.