Dairy

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

This loaf is the perfect fall breakfast with warm coffee—lightly spiced, perfectly sweet and dense, but only in the best way that oats, nuts and shredded apple can be. Grate the apple on the large holes of a box grater down to just the core.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

A raw creamed corn sauce takes the place of the traditional eggs in this silky, summer-fresh "carbonara."

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

Sweet and smoky flavors make this quick and easy pizza a new favorite.

Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.

Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.

Oh, wait: Did we mention the prettiest cake in the display case also happens to be gluten-free? Eat at will!

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.