Dairy

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

A hint of cumin and a touch of salsa make this quesadilla a standout.

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

The addition of sour cream makes this creamed spinach extra-tangy and echoes the traditional sour cream served with classic potato pancakes.

Classic Mexican comfort food, minus most of the fat.

The beauty of plums becomes all the more evident when they are displayed in a galette. Accompanied by sweetened Armagnac crème fraîche, this one makes a wonderfully sophisticated dessert.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

Bresaola-a beef lover's prosciutto equivalent-gives this virtually no-cook dish a bright platform with deep flavor.

Traditionally made from cow's or goat's milk and wrapped in chestnut leaves, Banon cheese is named after the town in northern Provence from which it hails. When the leaves are green, the cheese is fresh, mild, and sweet; when the leaves are brown, it is ripe and soft. Either way, it's a great complement to classic mesclun greens. In the spirit of Provence, we encourage you to bypass the ready-made mesclun mix and create your own blend of peppery, sweet, and tender baby lettuces from the array that you can find at the farmers market.

In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

Yuquitas a la Huancaína
Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable.

Mascarpone is an Italian cream cheese sold at many supermarkets and Italian markets.

Make these sandwiches when you don't want to turn on the stove.