Dairy

Twelve years ago, I made a simple bowl of "strawberries pazzo"—pazzo means "crazy" in Italian — for my friend Ann Spivack (this book's co-writer). The combination of strawberries, balsamic vinegar, and black pepper has been part of my repertoire for decades. Ann thanked me by baking me this pazzo cake. This dessert—while easy to make—is a cut above a standard strawberry shortcake. The cake batter is very forgiving and comes out well when baked on your grill or in your oven. Bake this in a standard 8-by-8-inch baking pan in your oven; if baking inside a covered grill, pour the batter into a cast-iron skillet, enameled cast-iron baking dish, or Dutch oven. The key to the herbed crème fraîche is a light touch with the fresh herbs. You don't want to overwhelm the cake. We used rosemary but small tender basil leaves are delicious too. We dressed up this cake for our Harvest Dinner by drizzling on a balsamic glaze, spooning Roasted Strawberries onto the plate, and finishing with an herbed crème fraîche. You can serve all three with the cake, any one of them, or forget all three of them and just serve the cake simply with a light dusting of confectioners' sugar.

These light and airy biscuits owe their texture to three leavenings: yeast, baking soda, and baking powder.

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

The secret to homemade brittle? Work fast—it hardens quickly.

We upped the creaminess factor but not the fat by mixing feta with nonfat yogurt.

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

The key to a tender biscuit is to handle the dough as little as possible.

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

Melitzanasalata This is similar to the well-known Lebanese eggplant puree called baba ghanouj but the addition of yogurt and green chilies gives it a pleasantly tangy spice. If you have a fireplace or an outdoor grill, roast the eggplant over live coals for a delectably smoky aroma. Select eggplants with smooth, shiny skins that are hefty for their size. Eggplant doesn't store well so be sure to use any you buy within a day or two; keep cool, but don't refrigerate—that only hastens deterioration. Fresh green poblano peppers are best in this recipe, but if you cannot find them, use jalapeños or serranos—as long as they are agreeably spicy but not fiery hot.

Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch when matched with a handful of salad greens. I'm always amazed how something so simple, and a tad messy, can be so unbelievably good.

Fast-track this recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally delicious fritters from La Petite Grocery, a new-school NOLA bistro.

"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip." —Janet McCracken, deputy food editor

A stunning, veggie-packed bowl of spring goodness.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.