Dairy

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

This decorated loaf cake delivers all of the drama and trappings of a traditional bûche de Noël with only a fraction of the work.

You don’t need to speak Italian or even turn on the oven to make this dreamy espresso-scented dessert.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

Perfect for breakfast or as a snack, these protein-packed bowls feature all of my favorite bagel toppings.

These air-fryer turkey cutlets are breaded in stuffing mix, but you can easily swap in Italian-seasoned dried bread crumbs, corn flakes, or crackers.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Inspired by Chinese savory egg custard, this flan steams on the stovetop for only 15 minutes, taking down the cooking time drastically.

Inspired by Japanese street food, these korokke include bell pepper and onion to add texture to the potatoes, and mozzarella to create a gooey cheese pull.

When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

This vegetarian version of the seekh kebab combines sweet corn, carrots, potato, and paneer with a classic kebab masala, including cardamom, black pepper, and tangy dried mango powder.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.