Biscuits are surely at the top of the comfort food list for many cooks and appreciative diners. A classic biscuit is not only enjoyable with a pat of butter or your favorite jam, but also an ideal way to fill out a meal — any meal! Sour cream and, of course butter features here in this delightfully flaky, all-purpose biscuit. Anytime you have some sour cream to use up, do consider whipping up a batch of these.

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Indian flatbreads appear regularly in my household as they are a traditional and ideal accompaniment to a wide variety of Indian meals. Crêpe-like flatbreads such as dosas are easier to make, but when I have the time and inclination, I will go to the effort of preparing breads that require a bit care and attention for a treat. One such treat is these slighty bitter and earthy, thin and flaky flatbreads made with chopped fresh methi or fenugreek leaves.

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This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

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I think that everyone who's tried Indian food love pakoras, those little golden-brown fried vegetable fritters that can be found in any Indian restaurant and are usually served with a chutney. Pakoras are usually considered to be street food but here they're elevated to elegant cuisine by serving them in a thick and tangy spiced golden cream sauce called "kadhi."

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