Sour Cream

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Twelve years ago, I made a simple bowl of "strawberries pazzo"—pazzo means "crazy" in Italian — for my friend Ann Spivack (this book's co-writer). The combination of strawberries, balsamic vinegar, and black pepper has been part of my repertoire for decades. Ann thanked me by baking me this pazzo cake. This dessert—while easy to make—is a cut above a standard strawberry shortcake. The cake batter is very forgiving and comes out well when baked on your grill or in your oven. Bake this in a standard 8-by-8-inch baking pan in your oven; if baking inside a covered grill, pour the batter into a cast-iron skillet, enameled cast-iron baking dish, or Dutch oven. The key to the herbed crème fraîche is a light touch with the fresh herbs. You don't want to overwhelm the cake. We used rosemary but small tender basil leaves are delicious too. We dressed up this cake for our Harvest Dinner by drizzling on a balsamic glaze, spooning Roasted Strawberries onto the plate, and finishing with an herbed crème fraîche. You can serve all three with the cake, any one of them, or forget all three of them and just serve the cake simply with a light dusting of confectioners' sugar.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

The slight tang of this dessert is complemented by the sweet and sour flavor of the vibrant topping. Because the panna cotta can be made so far in advance, it's an ideal choice for a party.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple.

Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.

For the ultimate nachos, layer tortilla chips with beer-braised carnitas, black beans, and shredded cheddar and Monterey Jack. Bake until the cheese is melty, then serve it with all your favorite toppings.

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.

This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.

Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.