Dairy

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Serve this with a side of steamed basmati rice or Savory Semolina . Be sure to let guests know that there are whole cloves in the finished dish.

The lamb needs to marinate overnight.

Look for a dark honey, such as forest honey, which is available at specialty foods stores and from kalustyans.com. WHAT TO DRINK: Try the 2004 Château Grillon, a delicious Sauternes that won't break the bank (France, $19 for 375 ml).

Here's an autumnal twist on pesto—with walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken.

Asiago cheese can be found at some supermarkets, specialty foods stores, and Italian markets.

Many Indian families have their own recipe for this popular dish. While most versions are mild and flavorful, this one pays special attention to the spices, so it won't be too hot for young palettes—and it's a surefire winner with kids. Garam masala and other spices are available by mail order at Kalustyan's.

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets).

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

The buttermilk in this soup gives it a light, tangy richness that harmonizes with the sweetness of the peas and the gentle bite of the curry. Though it looks lovely in a bowl, serve this soup in drinking glasses, to be sipped rather than spooned, for a nice change of pace.