Dairy recipe collection

Fettuccine with cilantro cream seafood sauce: shrimp and steamer clams tossed in a vivid green cilantro-basil-ginger cream with Parmesan and red pepper flakes.

Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

A simple but delicious pasta dish that is perfect to make after a long, hard day at work.

Pasta with sake clam sauce puts a Japanese twist on classic linguine alle vongole. Clams simmer with sake, garlic, and briny capers, then get tossed with pasta until every strand soaks up the sauce.

Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.

Penne pasta with chicken sausage, zucchini, sun-dried tomatoes, and sage in a light chicken broth sauce topped with Parmesan. A quick one-pan weeknight dinner.

Pastai Persli is a traditional Welsh parsley pie with bacon in a shortcrust pastry shell filled with an egg and milk custard. A savory, herb-forward British pie that's simple and satisfying.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Pate de Chateau Blanc transforms leftover hamburgers into a chilled meat loaf baked in a water bath and topped with cream cheese. A retro party appetizer.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Classic Italian lasagna with a homemade ground beef and tomato meat sauce, cottage cheese and egg filling, mozzarella, and Parmesan. Layered, baked, and worth every minute.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.