Dairy

These will add a southwestern-style kick to your Thanksgiving menu.

With its pure flavor, this firm and simply seasoned flourless cornbread is perfect for use in stuffings. It's also delicious toasted, spread with butter, and drizzled with honey.

For a great vegetarian entrée, serve the vegetables on a bed of couscous.

We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

You'll be happy that these are generously sized, and that the recipe will leave you with a few extras. Tender textured, with an oozing cheese center, they're sure to be devoured before the frying oil has had a chance to cool down.

We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's—it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).

Studies show that sweeter-than-sugar honey has disease-fighting antioxidants. It also makes Bonaparte's unique dessert bee-licious!

This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.

This appetizer from chef Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte in North Carolina, provides bone-building calcium.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Insalata Caprese Invernale I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue.

Tiny bow-tie pasta takes this supreme comfort dish into another realm—it's kind of like fancy macaroni and cheese with bacon, and what could be better than that? At Zazu, the bacon is house-made and the eggs in the pasta and sauce come from their own hens. To stay true to that ideal, you might want to track down some local eggs and artisanal bacon when you make this dish at home.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. Frico caldo are Italian cheese crisps. Chef Mackinnon Patterson's version includes potatoes and onions and makes for a slightly thicker crisp, similar to a potato pancake. Start making this recipe a day before you plan to serve it. The pickled shallots and cilantro vinaigrette are best if prepared 24 hours in advance.

A quick chili becomes the topping for these messy open-face sandwiches.

To make curls, soften a chocolate bar briefly in the microwave and run a vegetable peeler along one long side.

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.