Dairy

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

Think gnocchi are too time-consuming to make during the week? Think again!

Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process—culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche—this recipe reaches a whole new depth of flavor.

This impressive side plays on the classic twice-baked potato with toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and chives.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis.

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.