Dairy

Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds.
You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

This salad of melon, sweet pepper, salty cheese and earthy basil recalls the watermelon salad that we all love so much, but its elegant components make it more refined. Salt is key to marrying the flavors, so be generous, tasting as you go. Be liberal, too, with a very good extra-virgin olive oil—it is very much a part of this salad.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

Five ingredients and five steps will get you to burger heaven.

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

Cooking your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small ramekins to serve as a side dish.

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

A great bite-sized treat! Switch this up by using blue cheese, gouda, or havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

This simple variation of a traditional dish is great as a side dish or on its own.

This easy and delicious dish can be served in sliced with toasted points and fresh fruit for a perfect presentation.

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

The perfect blank canvas to make your breakfast sweet or savory.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

Spiced Chickpeas with Yogurt and Crunchy Pita
I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish—which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I’ve had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more.