Dairy

Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.

It is a salad, but cobb salad was never meant to be a healthful or low-fat dish. Because Ryan Howard is a conscientious eater, however, this version is a lighter version that still packs some punch from the familiar flavors of the original. Use reduced-fat blue cheese and turkey bacon, serve the dressing on the side, and dig into this classic mega-salad.

I can't think of a more rustically elegant (is that a contradiction in terms?) starter. Serve with some robust white bread or pita and you are, literally, in food heaven. In the recipe you'll find Sami Tamimi's technique for getting the seeds out of the pomegranate, which I am afraid is now a very well-known secret.

Puff pastry is a boon for the solo cook. You can keep it frozen, then defrost and cut off enough for just one serving, refreezing the rest. I’ve been known to make my own puff pastry, but Dufour makes such high-quality, all-butter dough that I rarely get my hands dirty with the homemade stuff anymore. (It’s available in many parts of the country, but is not as widely available as puff pastry by Pepperidge Farm, which I like less because it uses shortening.) Now in the middle of winter, when the memory of fresh cherries and other pie fruit is a distant memory, I can combine dried cherries, almonds, and Mulled Wine Syrup (page 6) on a simple piece of puff pastry and bake up a tart that seems like the essence of summer.

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly.

When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favorite—red wine vinaigrette with big hunks of blue cheese. We were always a blue cheese—loving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well.

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde's Le Comptoir in Paris's 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.

I think we all play favorites in the kitchen; I know I do. One day I am all over my Tahini-Lemon-Yogurt Dressing, dreaming up salads and dishes that would marry well with its salty tang. Then, suddenly, I abandon it in favor of another dressing and another direction. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Golden crisp on the outside yet tender on the inside, here is the ultimate in French toast. The additional egg yolks give extra richness, body, and color to this twist on the classic. This recipe is perfect for entertaining because it's made the day before. Simply fry and serve in the morning.

A chicken that's allowed to run will provide the full flavor necessary to support the tangy Stilton cheese and tart sweetness of the apples in this dish. Talk to the purveyors at the farmers' market or your butcher, and they'll be happy to tell you about the chickens they sell.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

Pizza is a universal crowd-pleaser, and part of its charm is the doughy bed it rests on, along with gooey, wonderful cheese. You'll get no argument from me. I love pizza. But not all pizzas are created equally. This pizza is loaded with cheese, mushrooms, sausage, and peperoncini, but not calories. So for watching your weight, this pizza is a delicious solution. It's meaty, yet amazingly low in fat. You'll love the crust's wholesome taste.

This is a traditional appetizer that we probably made for just about every reception. Everyone loved them, which is no surprise. After all, they are layers of smoked ham and Gruyère cheese sandwiched between heavily buttered bread and then broiled. What is not to like?

Serve with pasta, polenta, or rice. Accompany with steamed broccoli or braised escarole or kale.

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).