Dairy

If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.

Make these quick and savory drop biscuits to serve alongside a big bowl of chili or as the base for an incredible breakfast sandwich.

Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.

This buttery vanilla-scented bread makes an excellent addition to any brunch—or turn it into French toast for double the luxury.

Layer slices of toasted baguette with creamy goat cheese and sugar-crusted blueberries for a sweet-and-savory hors d'oeuvres that is sure to please.

An addition of goat cheese makes for a cheesecake that tastes perfectly authentic, but without the gumminess that can plague some recipes. Thanks to an initial burst of high heat, it puffs gently in the oven, creating a uniquely light but creamy consistency.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.

Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.

Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.