Dairy

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People's Pops.

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

In Sicily, the long-ago homeland of immigrants who first brought cassata cake to America, the cake often has candied fruits, citrus liqueurs, and a glazing of marzipan.

This sandwich is a favorite in the Bon Appétit Test Kitchen. It's a clever—and delicious—way to clean out the fridge.

Making the panna cotta in a cake pan gives this classic dessert a new look. For best results, use an organic plain yogurt (which usually has a softer texture than nonorganic).

Forget S'mores. This summer, we're making these sweet grilled sandwiches.

Instead of frosting, this tender cake is topped with coconut whipped cream. A red hibiscus sauce adds vibrant color—and a tangy flavor.

Olivada, an Italian olive spread, adds flavor and color to this side dish.

Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers or place them on top of dressed greens for a salad. High-heat planking caramelizes the figs and burnishes the goat cheese, adding another level of flavor. The high heat cooks the fruit quickly, resulting in an outer charred fruit and warm center that has texture and bite but is not mushy. This is an excellent way to plank most fruits and vegetables. Keep a spray bottle of water handy to lightly douse flare-ups. Suggested plank: 2 maple or oak grilling planks, soaked in water for at least 1 hour

Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love—their delicate flavor and creamy texture are incredibly seductive. No matter how you're going to prepare them, sweetbreads must first be soaked in cold water and then poached to firm them up. After that, these are rolled in a paprika-seasoned flour-and-cornmeal coating and deep-fried. The crunchy outside and pillowy interior are absolutely delicious dipped in the herbaceous Green Goddess sauce. If you want to take things to the next level, tuck the nuggets into a hollowed-out baguette with shredded lettuce, then smear on the Green Goddess and some hot sauce for an out-of-this-world po' boy.

Fresh and colorful, this vegetarian entrée is an ideal bring-along for a potluck supper. Quinoa, a delicate grain with a texture similar to that of couscous, cooks up in just 15 minutes. A complete protein, it's also nutritious. Look for it at supermarkets and natural foods stores. Smoked paprika can be found in the spice section of the supermarket.

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire.

Tender chocolate cake is layered with raspberry jam and rich chocolate ganache (a mixture of melted chocolate and whipping cream) in this great dessert. Fresh raspberries make a pretty and easy topping.

Dulce de leche, a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat.