Caramelized Pears

Delicious as a topping for ice cream or eaten on their own. (By Aida Mollenkamp)

Melon Dip Cocktail

Ouzo melds with cantaloupe for an unusual, understated flavor. (By Aida Mollenkamp)

Herbed Peas and Carrots

This classic side dish is so easy, there’s no reason not to make it yourself. And done right, it’s got loads more flavor than the prepackaged version from the store. (By Aida Mollenkamp)

Corn with Chèvre and Red Peppers

A light, Frenchy twist on classic creamed corn. (By Aida Mollenkamp)

Groats and Bell Pepper Scramble

Counteract cholesterol by sneaking groats into your morning eggs. (By Amy Wisniewski)

Spinach and Feta Scramble

You’ll never look at your morning meal the same. (By Kate Ramos)

Teff Porridge with Honey and Dates

Sprinkled with pumpkin seeds for extra crunch. (By Amy Wisniewski)

Hootsla (Egg Bread)

In this Pennsylvania Dutch dish, toasted bread meets scrambled eggs. (By Amy Wisniewski)

Shallot-Tarragon Jam

A savory spread that’s great on sandwiches. (By Regan Burns)

Egg-White Frittata with Shrimp, Tomato, and Spinach

Simple, delicious, impressive egg dish that’s great to make ahead of time. (By Emile Castillo for CHOW)

Chicken with Goat Cheese and Figs

Served with a port reduction sauce. (By Luke Knowland)

Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak. (By Kate Ramos)

Spicy, Cheesy Skillet Cornbread

Not too sweet, with some hominy and jalapeño to spice it up. (By Aida Mollenkamp)

Spicy Green Rice (Arroz Verde)

A good accompaniment for just about any main course, especially grilled meats. (By Regan Burns)

Smoked Paprika and Rutabaga Bisque

Earthy rutabagas puréed into a silky vegetarian bisque and spiked with smoky paprika. (By Kate Ramos)