Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

Drunken Affogato (Ice Cream Shots)

Ice cream float shots: the best of both worlds. (By Aida Mollenkamp)

Braised Red Cabbage with Bacon

A great side dish that can be made the day before and gets even better with time. (By Regan Burns)

Butter Lettuce and Pumpkin Seed Salad

The roasted garlic and apple juice in the vinaigrette add dimension to this simple salad. (By Aida Mollenkamp)

Pasta with Artichoke Pesto

Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip. (By Aida Mollenkamp)

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes. (By Regan Burns)

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. (By Aida Mollenkamp)

Moscow Mule

The Moscow Mule is a vodka-based tail with the unusual addition of ginger beer. (By Rob Chirico)

Basic (Vegan) Chocolate Cupcake

A fabulous, 100 percent vegan recipe. (By Isa Chandra Moskowitz and Terry Hope Romero)

Bacon-Wrapped Turkey with Pear Cider Gravy

Bacon keeps the turkey moist while pears sweeten it up. (By Kate Ramos and Aida Mollenkamp)

Black Forest "Strata"

Lambic and dried cherries are high notes in this deconstruction of the classic German dessert. (By Aida Mollenkamp)

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish. (By Regan Burns)

Peninsular War

Spanish and French liqueurs duke it out over cranberries. (By Amy Wisniewski)

A crowd favorite at SF Food Wars' 2009 Mac Battle Royale with Cheese. (By Erin Martin)

Just a dash of absinthe makes this tail light on malevolence. (By Jacqueline Patterson)