Dairy

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

This blend of real berries and frozen yogurt will be berry, berry good to you. Try the Choco-Berry Frosty today from CARNATION BREAKFAST ESSENTIALS.

Give your morning a boost by having a Strawberry-Mint Smoothie. Try this delicious CARNATION BREAKFAST ESSENTIALS drink with mint garnish today!

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."