Dairy

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

The zucchini makes the cake super moist but doesn’t affect the overall chocolaty goodness.

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

In this one-pot meal, pasta simmers in a luxurious sauce of Italian sausage, butternut squash, sage, and cream until glossy.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

Cheddar crackers, all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.