Dairy recipe collection

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Sopa de ajo, a Spanish garlic soup with poached eggs, golden garlic croutons, and a lemon-brightened broth. Simple, restorative, and ready in 30 minutes.

Sopa de ajo al horno is a Spanish baked garlic soup with crusty bread cubes, red pepper flakes, and eggs poached in the broth. Castilian peasant comfort food, ready in 35 minutes.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

Light, puffy souffleed crepes made with beaten egg whites folded into a classic crepe batter. Cook in a crepe pan or bake as a flat souffle, then fill with fruit, brandy, or vanilla.

Soup Royale, the Italian napkin soup with a savory Parmesan-egg dumpling poached in a napkin, then sliced into cubes for a clear chicken-and-beef broth. Vintage technique that yields elegant restaurant-style soup.