Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Corn with Chèvre and Red Peppers

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

Baked Quinoa Adobado

Jalapeño and chipotle peppers make for a spicy side dish. (By Amy Wisniewski)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Black Pepper–Manchego Cheese Puffs

Loaded with flavor but light as a feather. (By Aida Mollenkamp)

Grape and Taleggio Grilled Cheese

Doused in grappa for a boozy, floral note. (By Kate Ramos)

Cream Cheese Pinwheels

Crisp cream cheese cookies filled with raspberry jam. (By Adapted from Brigid Callinan)

Fig Jam and Goat Cheese Crostini

Classic fall flavors come together for an elegant hors d’oeuvre. (By Amy Wisniewski)

Rice Crackers with Goat Cheese and Edamame

Beloved snacking ingredients marry up for an addictive snack. (By Aida Mollenkamp)

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread. (By Amy Wisniewski)

Ricotta Salata–Stuffed Figs with Port Reduction

A beautiful, addictive appetizer. (By Aida Mollenkamp and Amy Wisniewski)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself. (By Ali LaRaia)

Pasta Salad with Spinach, Olives, and Mozzarella

Simple, healthy, and perfect for lunch or a light dinner. (By Aida Mollenkamp)

Sun-Dried Tomato, Parsley, and Manchego Grilled Cheese

Sandwiched between toasty slices of whole wheat. (By Aida Mollenkamp)