Dairy

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Look for celery root that is firm—not spongy—at the bottom end.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

Purists will tell you this just gets better with time, so prepare it in advance of your party.

These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika.

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.