Dairy recipe collection

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

French toasted tuna sandwiches dipped in vanilla egg batter and griddled golden. A clever mashup of tuna salad and French toast ready in 20 minutes.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Fresh vegetable casserole with broccoli, carrots, zucchini, and celery in a cheddar-mayonnaise sauce topped with buttered saltine crumbs and Parmesan. A cheesy vegetarian bake with a crunchy crust.

Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

This delicious frittata is a gluten-free twist on a Quiche Lorraine.

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

Frozen cinnamon walnut yogurt made with vanilla yogurt, whipping cream, and a pinch of cinnamon. Creamy, tangy, and crunchy, churned in an ice cream maker.

Cold orange truffle souffles: an airy Grand Marnier orange mousse set in collared ramekins to rise like a baked souffle, each hiding a chocolate truffle in its center. A no-bake, make-ahead showstopper dessert.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.

Fruitcake cookies packed with candied pineapple, cherries, golden raisins, and toasted pecans, spiked with brandy and warm spices. All the holiday flavor, none of the doorstop.