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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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That old soda fountain favorite, the egg cream, is super simple to whip up. It doesn't have either eggs or cream, but just needs three ingredients: seltzer water, milk, and chocolate syrup.
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Try this delightfully different and delicious recipe for a light and creamy pumpkin pie with ricotta cheese this Thanksgiving.
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yogurt Yogurt Recipe from Food Network
Ingredients: yogurt, milk, half and half
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.