Dairy

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Trouble finding kefir? Plain yogurt—or sour cream thinned with a little water or lime juice—works just as well in this hearty Tex-Mex dish.

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

This chocolaty bundt is brimming with rich flavor from a combo of cocoa and chocolate-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Don’t expect something sweet and muffiny here. This rustic cornbread is sturdy and dry and meant to be dunked.