Dairy

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil.

There's something about salty-sweet treats that we find irresistible (and we know we're not alone). Here, as the dates bake they get deliciously sweet and caramely. And the salty part? That comes from the crispy pancetta-and the warm cheese.

Two Italian cheeses (Fontina and Parmesan) lend an Italian flair to these tiny sandwiches. Brushing the bread with sage-infused butter and topping each sandwich with a sage leaf adds flavor—and visual appeal.

A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now.

Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

Use leftover ham or good-quality ham from the deli counter in this dish.

If you don't have time to drain regular yogurt, buy thick, Greek-style yogurt, available at many supermarkets and at specialty foods stores.

If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.

Potatoes are finely cut into small cubes, then cooked risotto-style.

Position racks in the top third and the bottom third of the oven so that the chicken and the carrots can roast together.

Pears bring out the earthy, roasted flavor of the buckwheat crepes.

These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

Lamb khorma is sensuous curry made by simmering lamb with yogurt and cream and thickening the sauce with a cashew paste. If you can find goat's milk yogurt or sheep's milk yogurt, it will make a discernable difference in this dish.