Dairy

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Trouble finding kefir? Plain yogurt—or sour cream thinned with a little water or lime juice—works just as well in this hearty Tex-Mex dish.

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

This chocolaty bundt is brimming with rich flavor from a combo of cocoa and chocolate-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!