Dairy

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

As long as you’ve got frozen spinach, cream cheese, and heavy cream, you can throw this together in a flash.

This quick-cooking version of the street-food favorite features chicken that is crisp on the outside yet moist and juicy on the inside.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.