Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....

The bright flavor of cherries gives duck breast seasonal flair.

This vegetarian gravy is layered with bold flavors—from the onions to the roasted mushrooms and barley—each of which makes a real statement.

This stuffing uses polenta two ways— half of it is left creamy, while the other half gets browned, for a nice contrast of texture.

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice, then spooned over it in a rich ragoût.

If you want dramatic impact on your holiday table, look no further. These leaf-shaped breads are large and sculptural, with a heady fragrance of orange and anise.

This vegetarian pâté, satisfyingly rich with a silky texture, will entice even the most die-hard carnivores.