Dairy

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

Because would it really be a barbecue without grilled corn?

This classic Polish soup is the ultimate in summer refreshment.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.