Dairy

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

Whether mild, rich, creamy, grassy, or nutty, the secret to making the ultimate cheese board is, well, the cheese. Paired with gooey, sweet, salty, citric, and refreshing accompaniments, the variety of flavors offers a taste for everyone. Try this arrangement to make your next occasion magnifique.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

There are many variations of Gobernadores, but they typically include shrimp, mild chiles, and cheese. Here, chef David Castro Hussong adds bacon, which gives the dish a surf-and-turf feeling.

One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast.  It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.