Dairy

Serve all the toppings for this exceptionally fast flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it.

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those smoky, charred flavors on the table anytime you want them.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

Turn these fall-spiced cupcakes into a Pumpkin Patch–themed holiday centerpiece for Halloween or Thanksgiving.

My daughter and I love mac and cheese. It’s a great side dish with dinner and a great lunch served with a crisp salad!

Picture your favorite Tex-Mex cheese dip and the ultimate mac 'n' cheese. Now picture them together.

The chicken, sauce, and pasta for this dish all cook in the same pan. You can add broccoli, mushrooms, herbs, or a little chipotle at the same time that you stir in the Parmesan.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.