Dairy

This light spring recipe, from chef Daniel Patterson of San Francisco's Coi, is a great way to use the buttermilk left over after making Patterson's homemade butter . Strips of yuba are simmered in the buttermilk and then topped with a bright-green sauce of fresh peas, basil, and fava leaves. Yuba, also called tofu skin, is made by heating soy milk until a skin forms on the surface. Here, strips of tender, slightly chewy yuba stand in for pasta. (See the Test-Kitchen Tips, below, for more information on ingredients and substitutions.)

Almost a risotto and not quite a soup, risi e bisi was once reserved for occasions. Thanks to food processors, high-quality frozen peas, and our super-fast stir-it-once method, you needn't wait for a special day.

These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

If you like stuffed clams, you'll love this variation. The mussels are steamed open, then topped with garlicky herbed bread crumbs that truly complement the plump bites of briny flavor beneath.

This wholesome bread is tender and sweet enough to appeal to kids, while the toasty sesame flavor and mix of grain, nut, and legume flours will also appeal to adults. Using a small loaf pan gives the bread a better rise and a higher proportion of tasty crust. See our related story for more information and sources for gluten-free ingredients<\a>.

Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.) This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them. See our related story for more information and sources for gluten-free ingredients.

Cooking the artichokes with the rice infuses the risotto with the flavor of this delicate vegetable.

Greens are paired with salty olives and feta—to great effect. The greens cook in the pasta water, making this an efficient one-pot meal.

A flavorful light supper or first course.

There's pure asparagus flavor in each bite of this elegant tart.

A decadent—but still healthy—vegetarian main.

Crispy, golden slices of garlic add a nice crunch and nutty flavor (picky eaters can have their pasta without or easily eat around it).

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.