Dairy recipe collection

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

Baked beef empanaditas filled with a picadillo of ground beef, raisins, green olives, hard-boiled egg, and cottage cheese in a golden egg-washed pastry.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Chicken and spinach linguine in a white wine cream sauce with mushrooms, mozzarella, thyme, and lemon juice. A one-pan pasta dinner topped with Parmesan.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Ensalada compuesta is a Mexican-style stuffed tortilla layered with seasoned ground beef, refried beans, and melted cheddar, then piled high with lettuce, vegetables, and dressing. Hearty taco salad meets enchilada.

Escargot and spinach: tender snails sauteed with garlic, pine nuts, feta, and a splash of Pernod, then chilled. An elegant make-ahead French appetizer with a Mediterranean, anise-kissed twist.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Extra cheesy green chile quiche layers Monterey Jack and cheddar with diced green chiles in a flaky pie shell, then bakes them into a custard rich enough for brunch and bold enough for dinner.