Dairy

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.