Dairy

Lamb topped with yogurt sauce is a staple of Middle Eastern cooking. In this recipe, the yogurt is flavored with shallots, cilantro, and lemon juice.

To complete the meal, add a side of spaghetti or other pasta tossed with a little olive oil and some grated Parmesan cheese, and seasoned with salt and pepper.

Using canned beets keeps the prep time to a minimum, but you can substitute roasted beets if you wish (see note below).

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Often reserved for breakfast, crumb is just as satisfying when served for dessert. Replace the blueberries with other berries or sliced apples or plums, if desired.

Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.

Think of these as open-faced Mexican sandwiches, topped with grilled summer vegetables, tangy feta cheese, and fresh tomato salsa.

Inspired by the popular Cuban sandwich known as the Cubano, these quesadillas contain many of its signature ingredients—sliced pork, pickles, ham, and cheese.

In this recipe, cheese and mustard are incorporated into the burger rather than being used as toppings. For juicier burgers, avoid using the leanest ground turkey.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

When iced, these carrot-filled cupcakes make heavenly desserts or snacks. Unfrosted, they are perfect for breakfast on the run or a lunch-box treat. Use the large holes of a box grater, or the shredding disk of a food processor, to shred the carrots.