Dairy

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal.

The contrasting colors of these two beets are especially attractive in this dish but you may substitute any others.

Serve this with a basket of crusty bread.

Called panadas, these little pastries make wonderful hors d'oeuvres.

Makes 12 to 16 servings.

Mocha custards are the "coffee" part of this whimsical "coffee and doughnuts" dessert.

An easy version of the famous Cobb salad.

Creamy fresh cheese meets spinach in this Indian classic.

Purchased wonton wrappers stand in for fresh pasta in this easy recipe.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." A quick breakfast using prepared dough.

Active time: 1 1/2 hr Start to finish: 2 hr

Make these up to two days ahead and serve them cold or at room temperature.

This dessert has a baked chocolate-cookie crust and a chilled light-and-fluffy filling of pureed fresh raspberries folded into whipped mascarpone cheese.