Dairy

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Inspired by Chinese savory egg custard, this flan steams on the stovetop for only 15 minutes, taking down the cooking time drastically.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.

Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.