Dairy

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas.

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

Here, we make flaky biscuits with just 3 ingredients.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

This dough will yield enough to make four large flatbreads or eight smaller ones.