Dairy

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

Treat your taste buds to meals that incorporate all six flavors, like this one from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

These crustless individual cheesecakes have a gooey, honeyed topping.

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.

This pasta showcases spring produce.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.