Dairy

Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual béchamel sauce, and it will bake perfectly in just 30 minutes.

Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.

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

"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season. Guanabana, mamey, atemoya, coconut, cherimoya, banana, tamarind and many others—all contributing their gorgeous colors and enticing fragrances! Put the pulp of any tropical fruit or fruits in an electric blender with a little ice, a splash of milk and hit the blend button. Moments later, in a frosty glass, a delicious, healthy, delectable fruit smoothy is waiting for you. The buttermilk is my own addition. If you like the tangyness of sour cream ice cream or crème fraîche you will like this as well. If not, you can omit the buttermilk and go the standard batido route. It's all good.

If there's a way to bake a vegetable, trust a Southerner to find it. Who else, pray tell, would steam a head of cauliflower, sauce it, bread it, and bake it? Note: To save time, I nuke the cauliflower, adding no additional liquid. The drops of water clinging to the head after it's washed are quite enough. I simply put the cauliflower in a 2 1/2-quart microwave-safe casserole deep enough to accommodate it, one with a tight-fitting domed lid. I then center the covered casserole in my microwave oven, set the cook-time at 14 minutes, and hit HIGH (full power). My microwave oven is a 650-watter; newer models of higher wattage will do the job faster—perhaps twice as fast. But you will know your particular model's prowess better than I. If you choose to steam the cauliflower instead, allow 8 to 10 minutes in a covered saucepan over moderate heat or until crisp-tender—there should be about 3/4 inch of water in the pan. No steamer rack needed. While the cauliflower cooks, ready the sauce and bread crumb topping. That way no time wasted. Tip: For mellower flavor and smoother sauce, substitute freshly grated Parmigiano Reggiano cheese for the Cheddar our mothers and grandmothers would have used.

Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American cheese provides another melty flavor and texture. It's not diet food, that's for sure, but it sure is delicious.

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Kids and adults alike will get a kick out of these "red-veined eyeball" toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious—a claim you can’t always make when striving for themed party food. Whatever you do, don't blink! These cheese-topped toasts will disappear before your very eyes. Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Chocolate-Covered Pumpkin Cheesecake Pops.

Ice cream can take a break. These pumpkin cheesecake pops are the ideal finale to your Halloween celebration. If the combination of chocolate and pumpkin hits you as a bit unusual, trust us, it works really well. Consider the two an inspired duo, helped along by the sweet spices used in pumpkin pie. We love the finished pops either chilled or frozen. The funny thing about frozen pops? They could pass for ice cream! Editor's Note: This recipe is part of Gourmet's Modern Menu for Halloween: Spooky Snacks. Menu also includes Scary Barbecue Snack Mix and Mozzarella and Roasted Red Pepper Boo-schetta.

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Isn't brunch! Stick this strata in the oven as guests arrive.

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

Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.

With a savory salad. Dress kale a day ahead; toss at the table.

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

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.