Pastries

I get no greater satisfaction than knowing we've snuck some sweet potatoes and red cabbage onto the dessert menu at Vedge. This dish was originally inspired by a trip to the Czech Republic, where I enjoyed plum dumplings dusted in powdered sugar and served with vegan sour cream. Here, we fill our turnovers with candied whipped sweet potato, and the kraut garnish offers a nice bright note from the sweet Riesling. If you want to go all out, try serving them with a dollop of vegan sour cream whipped with a little powdered sugar and orange zest.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.

Turkey Samosas Recipe

These savory puddings work as a brunch or side dish, with their corn husk "handles" making them look like cheerful sunflowers. After you remove the kernels from the cobs, you scrape the corn milk from the cobs with the back of a knife, then simmer the cobs in cream and milk. This mixture forms the base of the pudding batter, which you pour into corn husk–lined muffin tins. The result is part corn muffin, part soufflé.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

The key to a tender biscuit is to handle the dough as little as possible.

These scones are light, flaky, and airy—closer to a biscuit than the crumbly pastries you might have in mind.

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls.

There are two kinds of crullers: hand-twisted cake doughnuts, which are more akin to maple bars; and French crullers made with pâte à choux, which are lighter than air, with all sorts of nooks and crannies to hold onto their light honey glaze. These crullers, one of my family's favorites, are the latter. Note: Undercooked crullers will collapse while cooling, so observe the first one and if this happens, increase your frying time (and check your oil temperature) for the rest.

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Because their delicious apple filling is all sealed up—wrapped in dough like hand pies or campfire pies, but bite-size—these sweet little pies are perfect finger food. They transport easily, so you can take them to parties or potlucks. Or pack a few into your lunch for a sweet snack.

Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes , plus a stack of pancakes .

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory—a cheese plate wrapped into one crunchy little morsel.

The eight days of Hanukkah, the Jewish celebration of lights, honor the sacred lamp in the Holy Temple, which burned for eight days even though it only contained enough oil for one. Traditionally, many Hanukkah foods celebrate the oil in addition to the light. One of the most common is the jelly doughnut, known as sufganiyah. The word derives from the Hebrew word for "sponge," an apt description for the texture of the doughnuts. I think they are more accurately "pillowy."

But they'll be psyched that you did! Be sure to use fresh baking powder or the bread won't rise.

A handmade sausage mix takes the place of cocktail franks in this new party classic. A couple of these will keep those Manhattans you're swilling in check.

Whether you are baking for Christmas morning, a brunch with family, or a plain old lazy Sunday, these cinnamon rolls from Molly Wizenberg of Orangette.com make it an occasion. If you’re crunched for time, try popping the prepared dough into a warm oven to help it rise.