Dairy

Whether smothering my Red Velvet Cupcakes (page 28) or topping Zucchini Cupcakes (page 61), this simple, tangy, and rich frosting is a classic with true versatility.

This fruity orange frosting makes a deliciously decorative topping for Halloween Cupcakes (page 81) and other festive treats. Change it up and make your own lemon cream cheese frosting by substituting lemon zest for the orange zest and eliminating the food coloring.

These addictive Parmesan muffins are excellent with eggs for brunch or served as a dinner roll.

From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.

Piquant garlic and creamy cheddar make this muffin a mouthwatering appetizer or an excellent accompaniment to soup or salad.

Made with goat cheese and raspberry jam, these healthy yet decadent mini cheesecakes are scrumptiously satisfying. Take note that they puff when baked and settle as they cool. Try experimenting with different flavors of jam, such as orange, cherry, or apricot. This is my boys’ favorite dessert and they ask me to make it quite often.

Requiring no cooking and no blending, this soup takes full advantage of the lush fruits of midsummer.

Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.

Modeled after the traditional cheese- stuffed, deep- fried green chiles that I adore so much at Mexican restaurants, this lighter, healthier version is almost as much fun to eat. I like to use a mixture of mozzarella and Spanish Manchego cheeses, but you should use what you like. Often, I’ll use soy cheese substitutes instead of real cheeses to make this a nondairy dinner that’s lower in saturated fats and easier to digest.

This is a hearty vegetarian meal. The barley emerges al dente and a bit chewy, adding textural dimension to the meal and some of that meaty chewing satisfaction. The more processed the barley, the softer it will be; that is, pearled barley will be softer than hulled barley I prefer to use hulled barley as it is a whole grain; pearled barley is more refined.

I love the depth of flavor offered from the blend of fresh and roasted red peppers here. These sweet notes play off the salty feta for a delicious contrast.

This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out.

This is a complete and hearty vegetarian meal. To make this meal vegan, just omit the feta cheese or use a soy or rice cheese substitute. Try this dish with mozzarella cheese for a different flavor combination.

Want to add meat to this meal? Consider strips of salami or prosciutto.

This is a mac-and-cheese you can actually feel good about serving. Substitute any vegetables you prefer to boost the nutrition of this meal far beyond any boxed version bought at the store. Traditionally, American-style macaroni and cheese is made primarily with Cheddar cheese, but personally I’m a fan of using mozzarella and Monterey Jack. Of course, you can mix and match any combination of cheeses in this meal. Nondairy cheeses perform about as well as real cheeses in Glorious One-Pot Meals, although I usually look for those listing casein as an ingredient for that cheesy gooeyness that’s more like the real stuff. Casein might be a problem for vegans and those with mild dairy allergies, so keep this in mind. You can use much less cheese than I recommend and the dish will still turn out pretty cheesy. If you find it is too rich, try using harder, lower-fat cheeses such as Swiss, provolone, or Parmesan. Enjoy experimenting with your favorite cheeses. Some noodles and cheese may form a crusty layer along the bottom and lower sides of the pot. While my husband enjoys crunching these tasty strips, stirring well to coat the noodles with water when building the pot and paying careful attention to when the aroma first escapes the oven will help you avoid this.

While my mother wouldn’t be caught dead serving jarred marinara sauce, I’ve found quality organic brands speed up prep time and taste as good as homemade. Sometimes I’ll doctor the sauce with fresh tomatoes, zucchini, or green peppers from the garden. Or I’ll add roasted green chiles (available frozen, canned, or fresh in the fall) or red pepper flakes for a flavor boost. If using a nondairy cheese, be aware that brands containing casein retain more of the creaminess associated with real cheese than those without. While the presence of casein shouldn’t affect most lactose-intolerant people, it is an animal product and could cause those allergic to dairy to have a reaction. Instead of using prepared marinara sauce, you could stir the herbs directly into a can of crushed tomatoes and pour this mixture over the layers of eggplant.

Feel free to experiment with cheeses besides Parmesan. Try mozzarella, feta, or provolone—each makes a completely different meal. Fresh wild mushrooms, such as chanterelle or shiitake, add a complex, earthy flavor, but dried mushrooms work well, too, and may be easier to find. I like to keep dried wild mushrooms in my pantry for spur-of-the-moment dishes. Sometimes I place them in a bowl, cover with boiling water, and let sit for fifteen minutes to soften, then drain and use. Other times I simply chop the dried mushrooms and throw them into the pot for a chewier version that adds another texture to the meal.

Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you’re not into tofu, substitute eight ounces of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.

Traditional masala spices are dry-roasted, which releases the aroma. Masala also calls for pureeing the onions and tomatoes together in a blender with the yogurt mixture. Here I offer a simplified masala, designed to be quick and easy. Of course, you may always vary any recipe to suit your own preferences. You can purchase masala spice mix in a specialty food store, or you can make your own. Combine 1/4 teaspoon garam masala, 1/4 teaspoon curry powder, 1/4 teaspoon ground coriander, 1/8 teaspoon turmeric, and 1/8 teaspoon cayenne. Keep leftover mix tightly covered in a dark cabinet. Substituting soy yogurt or light coconut milk is fine. Coconut milk used to get a bad rap for being high in saturated fat, but now we know it has the good kind of saturated fat. Turmeric is an anti-inflammatory herb, thought to be good for diseases that cause internal swelling, such as multiple sclerosis, fibromyalgia, and arthritis.

In this recipe I deviate from the usual formula where the spinach would be the last ingredient added. I do this because sometimes spinach that touches the lid becomes browned, and although this doesn’t bother me, some may find it unappetizing. This method leaves the spinach greener. I get the best results when using frozen raw shrimp, though thawed raw shrimp will work well, too.