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This hearty recipe incorporates fall’s wonderful root vegetables, but you can also make it in the spring or summer with asparagus, green beans, fresh peas, and tomatoes.

This traditional New Mexican dish features dried posole (hominy), corn kernels with the hull and germ removed.

You can assemble this dairy-free, kid-friendly pudding in minutes, especially if you’ve stocked up on frozen, organic winter squash. (Canned pumpkin will work in a pinch.)

Removing the skin, baking instead of frying, and limiting spices to buttermilk and Parmesan cheese instead of traditional paprika and garlic turn this comfort food into a treat for heartburn sufferers.

This refreshing, spicy, homemade ginger ale tastes wonderful even without the ice cream.

Assemble this a day early to let flavors marry. Make and serve in a clear plastic or glass container with a tight lid, so you can turn the dish over to distribute the dressing and so diners can see the colorful layers.

Spiff up salmon with a zingy fruit relish for a dish loaded with skin-friendly vitamins A, C, and E, and omega-3 fatty acids.

This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napa’s Culinary Institute of America.

This savory egg-and-bread pudding, laden with colorful spring vegetables, can be prepared in advance for an elegant one-dish meal.