Dairy

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.

Easy to make and impossible to forget, this classic dessert combines a buttery pie crust with luscious, tangy custard.

This version of the classic Southern coconut cake keeps things simple with a fuss-free white cake enrobed in frosting with a layer of shredded coconut.

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

Proof that the best cornbread isn’t necessarily the most complicated, this easy recipe gets it on the table in 30 minutes.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

Goat cheese can easily swing sweet with the right fruit, so serve this alongside scones or poached pears.

While you can find them all over Texas, for some reason kolaches just taste better in a small hamlet called West settled by Czech immigrants.

The filling for this easy buttermilk pie comes together in just under 10 minutes.

Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.