Dairy

This version of the classic salad shows why it is a favorite across America.

This fennel-and-scallion-enriched version of tyropita (Greek cheese pie) uses feta and cottage cheese to create a filling that's mildly tangy yet mellow.

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

The great thing about the marinade in this recipe is that the thick yogurt helps it stick to the chicken perfectly, so you get its full flavor in the final dish. Regular basting with ghee produces a tender, melt-in-your-mouth result.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.

This is one of actor Andy Garcia's favorite dishes; the recipe comes from his wife, Marivi. For more of his favorite foods, see "Feedback" in the May 2006 issue of Bon Appétit.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort. As a way of helping you to meet your daily cactus requirements, we offer you this absolutely delicious and completely refreshing salad inspired by the cooking of coastal Mexico. Cactus paddles are available in Latin or Mexican markets.

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. Hotate no Sauté Miso Sauce These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.