Cookthink

The finished ratatouille keeps well in the refrigerator in an airtight container for 4 to 5 days. It can be served hot, warm or cold. Read more about this recipe at the Washington Post.

Bread Stuffing With Sausage, Apples And Caramelized Onions

Italian sausage, sautéed apples, caramelized onions and savory herbs are an irresistible combination for stuffing. Read more about this recipe in Diane Morgan's The Christmas Table.

Mushroom, Fennel And Parmesan Stuffing

Although any good, dense loaf of bread will do, the savory and briny flavor of olive bread works best as a match for the mushrooms and an accompanying turkey. Read more about this recipe at the Washington Post.

Bacon And Sage Mashed Potatoes

Save these rich, decadent mashed potatoes for the coldest, dreariest winter day. Read more about this recipe at the Washington Post.

Asparagus And Morel Bread Pudding

Green garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. Dried mushrooms will work for this dish as well. Read more about this recipe at the Washington Post.

Chopped Summer Salad With Golden Beet Vinaigrette

Truffle oil adds a musky flavor that is subtle enough not to overwhelm the cheese. The red beets are kept separate to keep them from bleeding into the other vegetables. Read more about this recipe at the Washington Post.

Egg Noodles With Mushrooms And Shallots

In this simple pasta dish, an irresistible combination of mushrooms, white wine and fresh thyme leaves makes a richly flavored sauce for silky egg noodles.

Asparagus Soup With Enormous Croutons

This asparagus soup is rounded out with leeks and green chili. I adapted the recipe from the Williams-Sonoma Soups and Stews cookbook. Read more about this recipe at Cook & Eat.

Baked Risotto With Rosemary And Saffron

The texture of this risotto isn't as creamy as the stove-top version, but delightful in its own way, more like a pilaf. Read more about this recipe at VeganYumYum.

Chunky Balila With Citrus

This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington. Read more about this recipe at the Washington Post.

White Chocolate Creme Brulee

The tablespoon of sugar for caramelizing the top of each custard creates a nice, thick crust to dive into. These can be covered and refrigerated up to 3 days ahead. Read more about this recipe in the Washington Post.

Asparagus And White Bean Pesto Tart

Here’s a beautiful, ridiculously delicious, and easy-to-make asparagus tart that you’ll want to make even when you’re not expecting guests. Read more about this recipe at VeganYumYum.