Flour

These crunchy cornmeal morsels are nothing short of fried perfection.

Who knew rolls could be so, well, adorable? But of course looks aren’t everything: They’ve got substance, too, with a satisfyingly salty crust—flaky sea salt has fantastic texture—embracing an enjoyably chewy, pretzel-like interior.

Editor's note: This recipe is from chef Wolfgang Puck. My mother would always begin baking in early December and keep it up right through the holidays. But she wasn't working frantically the whole time. She just knew that the earlier you start your holiday baking, the more you'll be free to enjoy the big celebrations. The ingredients in her cookies promote tenderness and retain moisture so that they stand up well to storage for several weeks when properly packed. My mother's Linzer cookies not only stay moist thanks to their ground hazelnuts and raspberry jam, but they actually improve in flavor as their subtle blend of spices matures. They remain one of my favorites.

Flaxseed is an incredible source of omega-3s.

This fluffy flat bread has large, irregular holes thanks to a wet, sticky dough and gentle handling during mixing. TIME SCHEDULE:
Minimum rising time: 2 1/2 Hours
Oven temperature: 475°F
Baking time: 12 to 15 minutes

This is a whole-wheat version of basic white sandwich bread. It's a little less soft but a lot more wheat-y and substantial. The use of bread flour gives this bread a lighter texture, while the milk powder and oil help soften it. TIME SCHEDULE:
Dough starter (sponge): minimum 1 hour, maximum 4 hours (or overnight refrigerated)
Minimum rising time (including starter): about 4 hours
Oven temperature: 450°F, then 400°F
Baking time: 40 to 50 minutes

Editor's note: To make your own sourdough starter, follow Beranbaum's instructions. This bread is as homespun as bread can get, using a stiff sourdough starter cultivated from wild yeast. It has a characteristic sourdough profile: tangy, complex flavor; thin, crisp crust; and springy moist crumb with uneven holes of moderate size. I love this small loaf because of the size of the whole slices when cut. Also, for those who may have just one banneton (dough-rising basket), I wanted to provide a recipe for just one loaf. A loaf of this size is ideal for two people for three days, with a few slices to share with anyone who comes by to visit. If your family is larger, you will want to double the recipe. Sharing the sourdough starter for bread is a time-honored tradition around the world. I got my first starter from Kurtis Baguley, a baker in San Francisco. And when my friend Angelica Pulvirenti asked me for a bread recipe to use on her boyfriend's boat, one that was easy and had good keeping qualities (so it wouldn't mold from the humidity), I gave her this recipe and some of my starter to make it. She was especially delighted because sharing a bread starter was a long-standing custom in a small village near Ragusa, Sicily, where she grew up. She said that her mother, at the end of baking day, always passed some of her unbaked bread dough to her friends. She loved the sense of community this imparted and is thrilled that she and I are continuing it. TIME SCHEDULE Stiff Sourdough Starter: minimum 13 hours, maximum 34 hours
Minimum Rising Time: about 9 hours
Oven Temperature: 475°F, then 450°F
Baking Time: 25 to 30 minutes

Although this flour, semolina, and egg mixture begins as a stiff dough, it cooks into beautiful, velvety noodles that are as smooth as butter. A pasta machine makes this recipe easy and foolproof. Store-bought fettuccine simply can't compare to homemade.

Classic spoon bread is a savory pudding served as a side dish. In this dessert version, the slightly sweetened batter is baked in individual ramekins, then topped with strawberry preserves.

This nontraditional spin-off of an old-fashioned favorite makes a fun dinner-party appetizer plate or main course for more intimate gatherings.

In this sophisticated appetizer, the blinis are topped with American caviar, a delicious alternative to the pricey imported stuff.

Spice up winter nights with this variation on a popular bar snack. In our version, the cream cheese is frozen and grated and the jalapeños are diced and folded into the batter to create a chunky, spicy fritter.

Serve this elegant Euro-style treat with a sweet late-harvest Sauvignon Blanc.

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

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

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Until quite recently, Italian restaurants in the U.S. served just one version of gnocchi: the potato kind. But gnocchi made from semolina (such as this one from the James Beard Award-nominated, industrial-chic Osteria in Philadelphia) is equally authentic.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.