Cheese

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Two holiday traditions—the nut bowl and the cheese plate—unite in these refined cheese balls. Lily-pad-like parsley leaves add a herbaceous note echoed in the surprising (and surprisingly good) combination of rosemary and coriander in the center of the cheese. These diminutive marbles coated with sweet buttered pecans are just the right size, making them neat to eat.

When tomatoes are at their peak, I could eat them three times a day and straight from the vine. But every once in a while, it's nice to give them a little special attention. When that time comes, this is the recipe I turn to. It's a tartlet that looks like it takes all day to make, but is really a quickie. It's warmed in the oven for such a short time that the tomatoes never lose their fresh-picked taste and texture. I serve these as a first course at dinner or with a salad as the main event at lunch.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

The French know how to take the proverbial ham-and-cheese combo and turn it into something special. And this super-satisfying main dish just couldn't be easier.

Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead.

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Thanksgiving goes Provençal with this elegant dish.

Humble cauliflower and brussels sprouts become luxurious in this decadent gratin.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.