Dairy

It’s a sauce! It’s a dip! It’s a dressing!

It's summer in a bowl.

You don't even need any measuring cups for this recipe.

Cinnamon rolls take on dessert.

It uses 2 pounds of zucchini.

The Goldilocks of scrambled eggs.

We found the best cookie for the job.

Just when you thought cheesecake couldn’t get any better.

The cheesecake filling is dangerously good.

Whatever regular ol’ butter can do, maple butter can do better. The touch of sweetness and caramel-y, toffee notes alter butter so magically that it’s hard to believe how simple it is to make. Because maple butter has so few ingredients, it’s essential to ensure those ingredients are good-quality. Here you’ll want real-deal maple syrup — sweet, smoky, and amber-colored.

It's like a cloud.

Pronounced poh-taazh, potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originates from peasants and farmers who were using the ingredients they had available — in this case, any mix of vegetables. Potage is often enriched at the end with some kind of dairy.

No ice cream maker required.

In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers. It’s a Southern classic.

Save room for seconds.

Trust me — they’re not dry.

Even if the arrival of PSL season has you rolling your eyes, there’s no denying the deliciousness of a pumpkin spice latte. But you can do better than Starbucks. Our homemade pumpkin spice latte is even better than what you can get at the coffee house chain. Here’s how to make an easy extra-frothy pumpkin spice latte at home. You’ll have enough to share with someone you truly love. Our homemade recipe is better than Starbucks.

The cinnamon-walnut streusel is a game-changer.

Engaged in a tomato girl summer.

So light and creamy.

The star of any summer celebration.

Calling all feta lovers.

Worth breaking your ice cream machine out for.

Ruby-red tomatoes may be the crown jewel of summer, but I say that fried green tomatoes are the season’s unsung hero. Turn stubbornly unripe green tomatoes into a crunchy Southern specialty. You can make the ultimate fried green tomatoes by dipping in tangy buttermilk, coating in cornmeal, and then frying until golden. Once you taste them warm with a spicy remoulade sauce, you may never wait for tomatoes to ripen again. These fried green tomatoes are extra crispy.

All that’s missing is the ocean breeze.

It only takes three ingredients to level up your iced coffee.

Deliciously dippable.

Fresh corn on the cob is one of my favorite summer vegetables. Fresh corn has a naturally sweet flavor that makes it a breeze to cook, and the irresistible sound of kernels popping when they’re cut off the cob is music to my ears. Southern-style fried corn is a deliciously simply recipe that excels in maintaining those kernels’ natural sweetness. Despite what it sounds like, fried corn is not deep-fried corn on the cob.

The Italian dessert might make you forget all about gelato.

Calling all banana bread lovers.

Meant to bee.

No special ingredients needed.

Gotta love salad on a stick!

Ice cream is great and snow cones are good, but for me the ultimate summer dessert is halo-halo. The refreshing, multi-layered, shaved-ice-based Filipino dessert is packed with incredible flavors and textures — icy, creamy, chewy, crunchy, sweet, syrupy. I’ve been lucky to eat halo-halo here in the United States and all over the Philippines and it still thrills me every time.

It takes just 15 minutes to prep.

Whether you’re a first-time fryer or a seasoned chef, this step-by-step guide for making the very best fried chicken at home will create the most honest-to-goodness, crispy, juicy, finger-licking delicious chicken — a fried chicken with a glistening coating so full of crunchy ripples, herbs, and spices that it is hard to stop eating it once you start.

“I already want to make another batch.”

You only need six ingredients.

Butter mochi is a staple at almost any party in Hawai‘i, and it’s easy to see why. The coconut custard glutinous rice cake is perfectly chewy, slightly sticky, and just dense enough, with a hint of vanilla and salt. Growing up Japanese-American, or hapa, in Hawai‘i, I’ve had my fair share of butter mochi.

You don’t even have to make a crust or topping.

A Juicy Lucy is a simple but ingenious twist on a cheeseburger (with a super-cute name). Instead of cheese melting on top of a hamburger patty, it’s stuffed inside of it, creating an oozy, cheesy center.The first time I heard of this concept, I was instantly intrigued (which isn’t surprising, given how much I loved Oscar Mayer cheese-stuffed hot dogs growing up).

Perfectly cooked every time.

The humble banana gets the spotlight.

It’s the “perfect” dessert for summer!

Five layers of buttery, brown-sugar, chocolate chip cookie delight.

Friday nights will never be the same.

It’s the best.

Everyone will love it.

Just trust me on this one.

No sandwich press needed.

They’re like lemon bars — but so much better.

They’re always the first to disappear at parties.

Five layers of chocolate-peanut butter perfection.

It takes just 20 minutes to prep.

They’re perfectly plush and tender.

It's a family favorite.

It's the easiest dinner you'll ever make.

Creamy, fluffy, and delightfully airy cheesecake bars get a nice, earthy ube update.