Bon Appétit

Buttermilk and cake flour are the secrets to the incredibly light texture of this sophisticated cake with its gooey caramel topping. It's baked in a cake pan on a baking sheet to prevent the dates from getting tough.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Mint with lamb is a classic combination. Here, the mint is made into a gremolata, a garnish that is traditionally made with parsley and sprinkled over osso buco. And because spring is just around the corner, this long-cooked piece of meat is served with an assortment of baby veggies.

The custard in this clever dessert tastes just like a rich caramel cappuccino.

A terrific side for roast pork loin or roast chicken. Smoky cheese and bacon are stirred into rich and creamy mashed potatoes. You can mash the potatoes with a regular masher or—even better—a ricer.

This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

This cashew, pine nut, and walnut tart is reminiscent of a pecan pie, but caramel sauce stands in for the cornsyrup filling. Serve with dollops of freshly whipped cream.

Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

Flaxseed is an incredible source of omega-3s.

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.