Dairy

Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor. And the finishing touch? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream.

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Purchased pie dough makes an almost-instant crust for the tiny tarts.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

This type of chopped salad was once common breakfast fare in Israel.

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

This refreshing soup makes a great first course for a summer dinner party.

Depending on the flavors and types of tea your kids like, feel free to experiment.

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

Be sure to use a dry skillet when browning quesadillas.

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.

Editor's note: The recipe and introductory text are from Mario Batali's book Italian Grilling. Reprinted with permission by Ecco. All rights reserved. This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.

Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

These tender little potatoes, stuffed to the brim with a garlicky, cheesy filling, are an easy alternative to mashed or baked potatoes.