Dairy

A creative way to take all the goodness of a fondue and wrap it up in a neat little package. 

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it. Try adding chopped toasted nuts, minced tender herbs, spices (such as cumin, turmeric, or coriander), and/or finely chopped dried fruit (like raisins, apricots, and/or dates).

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

You can use various heirloom cucumbers for this savory-sweet salad recipe; if you can find them, flaunt them.

This picnic-ready sandwich is basically a salad between two slices of bread. With an herby yogurt smear, tons of feel-good sprouts, and buttery avocado, it has major California vibes.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.