Dairy

Capirotada is a classic Mexican bread pudding, usually served during Lent. This version combines raisins, nuts, coconut, and bananas in a sweet custard with torn bolillo rolls.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

This buttermilk French toast recipe transforms challah into a luxurious and slightly tangy version of the classic brunch dish.

These sour cream pancakes are just as tender and flavorful as ones made with buttermilk, but the real star is the tangy-sweet sour cream maple syrup.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.