Dairy

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.

An extra smooth, delightfully tangy guacamole.

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

Don't laugh—good gluten-free pastas exist.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.

Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.