Potato-Turnip Duck-Fat Latkes

Silver dollar latkes flavored with thyme, onion, and pepper. (By Sara Dickerman)

Mini Éclairs with Meyer Lemon Filling

Tiny pastries laced with tart lemon cream. (By Max La Rivière-Hedrick)

Mussels with Fennel, Lemon, and Belgian Ale

Slightly bitter Belgian ale combines nicely with the brininess of mussels. (By Aida Mollenkamp)

Shrimp, Lemon, and Herb Kamut Spaghetti

With a kick of heat from some red pepper flakes. (By Kate Ramos)

Buttermilk and Brown Butter Waffles

Nutty and indulgent— the perfect breakfast treat. (By Aida Mollenkamp)

Simple Pan Gravy

This pan gravy works in a pinch— even if you haven’t roasted a piece of meat. (By Aida Mollenkamp)

Creamy Mushroom Soup with Blue Cheese Toasts

Possibly the mushroom-iest mushroom soup around. (By Aida Mollenkamp)

Bulgur with Zucchini and Herbs

A side dish that’s not to be thrown aside. (By Aida Mollenkamp)

Cornbread and Oyster Stuffing

So good, it stands on its own. (By Charlie Palmer)

Ancho Chile Salsa

Chef Deborah Schneider’s quick and versatile salsa. (By Deborah Schneider)

Bockwurst and Mushroom Noodle Bake

As satisfying as a hearty winter dish gets. (By Amy Wisniewski)

Plum Buckle with Pecan Topping

Plums stand in for berries in a twist on this classic. (By Amy Wisniewski)

Caramel Ice Cream

Vanilla bean and caramel come together for a rich, slightly salted caramel ice cream. (By Aida Mollenkamp)

Apple-Spice Layer Cake with Caramel Swirl Icing

A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. (By Rebecca Rather)

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce. (By Efisio Farris)