Cheddar

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.

Potatoes covered in cheese is never a bad thing.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

These crunchy, cheesy fried rice balls are the perfect snack for any time of day, and they come together in less than half an hour.

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

The love child of French onion soup and French onion dip. Need we say more?

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

These light and eggy cheese puffs are channeling your favorite bar snack.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Don’t rush the cooking process on this one. Moderate heat allows the cheese inside to fully melt without burning the outsides.

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

Seriously. It’s cheese in a can. And it’s great. 

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

One of life's great mysteries, solved!

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.