Dairy

Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.

Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

A clementine’s sweet tartness and the rich flavor of chocolate make for a lovely pairing in this cake.

The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing

Bananas, pineapples, pecans—this Hummingbird cake has a little something for everyone.

This quick and easy pasta recipe from Giuliano Hazan was inspired by tortelloni filling.

For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers. 

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

In this easy but extra-lemony lemon poppy seed muffins recipe, a trio of citrusy ingredients are combined: lemon zest, juice, and rich lemon curd.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

Gourmet’s best chicken pot pie recipe makes the ultimate comfort food, with a creamy filling topped with puffy, flavorful cheddar biscuits.

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.

This herby buttermilk vinaigrette was first made for Aretha Franklin when she used to come into Le Bernardin.

There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.

This easy, one-​pan chicken and potato dinner is ideal for a weeknight.