Dairy

To make this appetizer easy to nibble, serve the cheese and mushrooms with toothpicks.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

Attention, dill: Please step away from the salmon. Here, the herb gets to show its versatility—and its Greek side.

Fresh ricotta is sold in cheese shops and specialty delis.

Easy, sophisticated, and make-ahead friendly, this is just the cake for your Memorial Day gathering.

Here's a great recipe for a large group, as it can be made in quantity without much fuss. This berry tiramisù has become one of my favorite ways to show off the fresh berries of the season. If you wish, serve sliced strawberries or a compote of blueberries and raspberries on the side.

Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so much that we make it even when there's no picnic planned.

Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."

An Indian-spiced burger that's balanced by a cooling raita (yogurt sauce).

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.