Dairy recipe collection

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

Traditional Armenian braided string cheese made from mozzarella curd, flavored with aromatic mahleb and black seeds. Hand-stretched, twisted, and braided into beautiful ropes.

A quick microwave beef stroganoff with tender steak strips, mushrooms, and a rich cream cheese sauce. Ready in under 40 minutes and served over parsleyed egg noodles.

Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Savory crawfish beignets stuffed with sautéed crawfish tails, garlic, cheddar, and Swiss cheese in a crispy biscuit dough. A Louisiana appetizer that'll have folks lining up for seconds.

Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Stuff thick-cut French bread with cinnamon cream cheese, soak in custard, then bake until golden and top with Grand Marnier strawberry sauce for an indulgent brunch showstopper.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Turkish-style zucchini halves stuffed with feta, Swiss cheese, eggs, fresh dill, and garlic, baked until set and golden. A savory vegetarian main with Mediterranean flair.

Pounded chicken breasts stuffed with fresh basil and Roma tomatoes, coated in Parmesan breadcrumbs, and pan-fried golden. Served on a bed of peppery radicchio and watercress tossed in vinaigrette.

This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Savory cheesecake squares with sun-dried tomatoes, garlic, oregano, and cream cheese on a buttery shortcrust. These bite-sized appetizers are rich, tangy, and made for sharing at parties.