Dairy

One large steak serves six when it's topped with a light and tangy salsa-salad.

Halloumi is a pleasantly salty Greek cheese that grills well.

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.

While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks.

This vegetarian sandwich has very little oil—but it's still plenty indulgent, thanks to two cheeses and the sweet grilled peppers. Make it in a panini press or pan, or on the barbecue.

A simple, delicious summer dessert with nectarines.

Hot-wing aficionados will flip for these grilled shrimp, seasoned with hot sauce and butter. Celery and homemade blue cheese dip are delicious accompaniments.

By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.

These substantial bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, after they come out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley. Don’t be at all surprised if they steal the show.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

You'll want generous scoops of tangy richness with both the honey caramel peach pie and the plum-blackberry streusel pie , or all by itself. The ice cream is as blissful to prepare as it is to eat: Just purée everything in a blender, then freeze in an ice cream maker.

You'll want to scarf down these little cornucopias down as fast as you can make them.

My son's teachers beg me to make this cake for his snack day at school. It isn't too sweet, and it has a moist, dense texture from the carrots and pineapple. It's also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful of pumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is that you can increase the spices or omit the nuts, and it will still taste great.

This is a great frosting for the Carrot Cake . The lemon zest complements the cream cheese so perfectly that I sometimes even snack on this frosting—I just can't get enough of the sweet, tangy flavor! If you want extra oomph on the Carrot Cake, add minced ginger to the lemon zest.