This savory favorite works great in popcorn, salads and sandwiches—kick it up a notch with Sriracha-Ranch Foam, or stay cool and creamy with F&W's take on a classic ranch dip.
Panna Cotta with Berry Granita and Caramel
This voluptuous panna cotta is delightful enough to eat on its own. But New York City chefs Jeremiah Stone and Fabián von Hauske take the custard to new heights by topping it with superfresh strawberry granita, silky golden caramel and crunchy bits of milk cookies. Slideshow: More Panna Cotta Recipes
Whether served alongside falafel tacos or a spicy black bean soup, a touch of crema (mexican sour cream) goes a long way.
Roasted Garlic and Sumac Tzatziki
The Sussmans amp up the flavor of this classic Greek yogurt and cucumber dip and sauce by adding roasted fresh garlic as well as garlic powder. The secret to the luscious tang of their tzatziki is not the yogurt base, but sumac, a tangy traditional Middle Eastern spice. Slideshow: More Middle Eastern Recipes