Epicurious

A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it’s soft.

Oranges, fennel, and toasted hazelnuts perk up red and yellow beets in this versatile salad from Chef Alfred Portale of the long-beloved Gotham Bar and Grill in New York City. Equal parts rustic and refined, with an eye-catching mix of colors and sophisticated blend of ingredients, this salad is perfect as a dinner-party starter or main-course accompaniment. Try grilling the beets, instead of roasting, to add yet another layer of flavor.

Whether you serve this versatile vegetable and cheese tart for a savory lunch or as a rich first course, Epicurious users agree: Make sure to cook the onions until they’re a caramelized brown. It takes time, but the sweet, tangy flavor is worth the effort. That said, if you’re looking for shortcuts, it’s easy to swap in puff pastry dough to save time making and baking the pie shell. Most of the recipe can be made in advance, and assembled and baked before serving.

Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.

Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house. Rick Noonan, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.

Bourbon puts a distinctively American spin on this classic French hors d’oeuvre. The booze also helps balance the rich and unctuous chicken livers, which are sautéed in a heady mix of onion, garlic, and herbs. While it needs to be chilled only for two hours before you can dig in, wait a day or two and you’ll give the flavors a chance to really develop. For holiday celebrations, serve this pâté in a terrine. Alternatively, divide it among ramekins to create unique and indulgent hostess gifts.

If you believe that frying makes everything taste better, get the oil ready, because after popping one of these hush puppies into your mouth, you’ll quickly need countless more. Creole mustard, a Louisiana specialty, may not be readily available at your local market, but you can substitute whole-grain Dijon mustard. Having a deep-fry thermometer will make the frying process easier, as oil that’s not hot enough will lead to greasy and soggy fritters. And to keep the oil temperature from dropping too much, cook the hush puppies in small batches as directed.

Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.

This crêpe-like pancake recipe might make you want to eat breakfast for dinner. The yellow cornmeal gives the cake a hearty flavor and a crisp crust, leading one reviewer to compare it to a hybrid Swedish-buttermilk pancake. Yogurt and scant mixing keep these cakes fluffy and airy. Make extra compote to use on oatmeal or ice cream.

Epicurious member Marsha Klein of Barrington, Rhode Island, shared her everything-but-thekitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.

Quiche is a culinary workhorse—a great dish to have in your repertoire. Enjoy it on its own for breakfast or brunch, or pair it with a simple green salad, and you’ve got yourself a satisfying supper. And since it can be baked in advance and served warm or at room temperature, quiche is ideal for gatherings. This vegetarian rendition is packed with earthy mushrooms. Not a fan of fontina? Gruyère, Emmental, Provolone, and Gouda make excellent substitutes. And if you prefer a lighter quiche, skip the half-and-half and use whole milk instead.

Leave it to bad-boy bacon to show no-nonsense arugula a good time. This savory treat towers with layers of flavor and texture, from the deliciously runny yolks melding with the cool tomato and tangy vinaigrette, to the chewy bacon and crisp Italian bread. Add breakfast potatoes for a nice Sunday morning brunch.

What makes this frittata so easy, according to Epicurious member Carla Joy Zambelli of Haverford, Pennsylvania, is that there’s practically no shopping required. The frittata can be made with whatever produce you have on hand. Some easy add-ins include caramelized onions, mushrooms, diced kale, or collards. “It’s an Italian version of a quiche—just without the fuss and crust,” she says. Served with a lightly dressed arugula salad, it makes for a perfect start—or finish—to the day.

Greece is more synonymous with flaky, honeyed pastries than gooey brownies, but amid the hills of Crete, Epicurious member Lisa Lindy swirls a figgy-cherry caramel into a chocolaty batter before baking it into a moist-in-the-middle brownie. These fruity delights will provide sticky fingers and happy faces on kids and adults like.

These chocolate delights manage to be both light and decadent at the same time. Dark chocolate mingles with earthy rolled oats as juicy bits of dried cherry add extra dimension to the already satisfying chewiness. “These cookies are best served light and fluffy, just baked through,” notes Epicurious member alyb2002, the author of this recipe, and they are easy enough to be a cookie jar mainstay all-year round.

More than one Epicurious editor considers this cake flawless: buttery and firm, sweet but not too sugary, moist but still cakey. If you’re leery of the dense, oily texture of most zucchini bread, this zucchini cake will be a pleasant revelation. And if you’re buried in a bounty of late-summer zucchini, this is a great go-to recipe to help burn through it using a short list of pantry staple ingredients. (Oh, and don’t be afraid to eat it for breakfast!)

This buttermilk cake begins with a fluffy, vanilla-infused batter that’s topped with tart, sweet berries and covered in sugar, and then baked until golden brown.

Forget the boring “welcome to the neighborhood” pound cake of yesteryear! This dessert gets an aromatic lift from lavender syrup and fresh blueberries. The syrup can be made with either dried or fresh lavender flowers: dried will tint the syrup a pale purple, and fresh will infuse it with a more powerful floral taste.

Remember the scene in The Wizard of Oz where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.