Ricotta

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

This is also great with maple syrup; you can use any kind of pear or apple, too.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Breakfast just got a major upgrade.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Not into kale? Use chard or another hearty green instead.

Yes—you can grill lettuce. And it’s worth it.

The only way to make flatbread even better? Grill it.