Dairy

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.

Don't laugh—good gluten-free pastas exist.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.

Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.

These stuffed waffles couldn't be easier; you don't even have to make batter! They combine the flakiness and flexibility of puff pastry with the golden brown, crispy exterior of a waffle. Use one of the suggested sweet or savory fillings below, or experiment with your favorite flavor combinations to make the puffles of your dreams.

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

The unsung hero of this dish? The nutty-sweet garlic.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

A fun alternative to classic potato gnocchi.

Thin, crisp toast has never let me down. Making a batch while I mull over what’s for dinner always saves me, later, when kids are circling or a guest arrives early. It must be made from stale bread—a fresh loaf is difficult to slice very thin, which is what you must do for crunchy, tender, non mouth-injuring toast. A 350°F oven will help make toast for a crowd without much risk of burning (as long as you use a timer and stand by vigilantly!).