Dairy

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. Lavender honey is especially fragrant and flavorful, but any other favorite honey is fine in this wholesome-tasting pie. I think fresh peaches sweetened with a little honey and cinnamon are the perfect accompaniment, but plums, berries, or any other fresh fruit of your choice may be substituted. Use organic, whole-milk yogurt if at all possible. The Stonyfield Farm brand is widely available at supermarkets and natural foods stores.

A platter of marinated chicken is always a popular buffet item, and I've been serving this at my parties for years. Choose cilantro, basil, or even parsley to fit your fancy or your guests' taste (I have cilantro-haters in my crowd, and you may, too). For the juiciest results, use bone-in, skin-on chicken. This marinade works well to protect skinless chicken from drying out — just reduce the baking time by a few minutes. Make Ahead: The chicken can be marinated 8 hours ahead. The chicken is best served just after baking.

Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.

These good-for-you sandwiches are low in fat and meatless.

Boneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh parsley or tarragon. What to drink: Chardonnay or Merlot.

Hearty ingredients make this a perfect dish for a cold night.

Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.

This colorful salad is a modern, egg-free take on the classic.

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. To read more about Ripert, click here. Here salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.

A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant—and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken.

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

Macarrones con Crema y Queso Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.