Dairy

Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Creamy herbed avocado and edible flowers elevate a simple salad of mixed greens.

It's all about the paprika in this warming, saucy chicken dish.

These doughnuts have a vibrant green matcha glaze.

This easy cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make.

A gallon-size ziptop bag is the perfect vessel for storing the base while it chills.