Dairy

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Asiago frico — easy-to-make crispy cheese wafers — top this salad. Look for tender young spinach at the farmers' market. In some areas, what you find at the farmers' market may be cheaper than what's available at the supermarket. If you have a first-rate extra-virgin olive oil and some sea salt in your cupboard, here's a chance to show them off.

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.

For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago — you'll use the leftover cheese in the Mock Risotto .

Enfrijoladas This simple vegetarian meal is traditionally served as breakfast or as a light supper. It is great alone or with eggs.

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

Make this tart the day before serving to give it enough time to set.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."

This simple one-dish vegetarian meal is hearty without being heavy.

Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.

This dish is wonderful no matter what egg pasta you use. And the Greek feta can be found at most supermarkets.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.