Cheese

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.

Sweet peaches, spicy pimento cheese spread, and smoky grilled bread combine in this ultimate summer toast.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. 

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.

Here’s a riff on the traditional patty melt, with perfectly cooked chicken breast and a big pile of caramelized onions. This recipe calls for a mixture of yellow onions, red onions, scallions, and fried shallots, but you can use any onions you have on hand.

Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.