Dairy

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.

You will need to buy eight beets for their greens, but you'll use only four of the roots.

At street stalls, fish kebabs come in various forms, but when prepared at home, says Kiran Desai, they are not grilled on skewers but fried and served on plates with a little chutney drizzled on top.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

Think of it as a giant potato pancake, or latke, made even more savory with the addition of cheese. This skillet-fried cake of Yukon Golds, cut into neat wedges, is elegant enough for guests and versatile enough to serve any time of day.

Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor.

Pork and beef are the usual suspects when it comes to ribs, but the rich, bold flavor of lamb is a perfect match for this tangy Tex-Mex marmalade glaze. Grits cooked with a generous amount of Cheddar and Parmigiano-Reggiano round out the meal.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Using goat cheese and nonfat ricotta skims fat, not flavor.

Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

Serve these mini pizzas as an appetizer with drinks.

Great with orange or Romanesco cauliflower. Serve with a green salad.