Dairy recipe collection

Classic homemade eggnog with bourbon, separated eggs, and a full pint of heavy cream. Old-school holiday punch bowl recipe that gets richer overnight in the fridge.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.

Cheesy broccoli puff casserole with Bisquick, cheddar, eggs, and butter that bakes up golden and fluffy. A simple one-dish broccoli side that practically makes itself.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

No-boil lasagna with ground beef, ricotta, mozzarella, and jarred spaghetti sauce. Uncooked noodles soften right in the dish with a simple water trick.

Fast fruit plate with sliced bananas, strawberries, kiwi, oranges, pineapple, and peaches under a sweetened cream cheese and whipped cream topping. Ready in 20 minutes, no cooking required.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Mushroom spanakopita: the Greek spinach and feta pie boosted with earthy sautéed mushrooms, all wrapped in crisp, golden phyllo. A savory vegetarian twist on the classic.

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.