Cheddar

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

This rich, soufflé-like dressing derives its texture from stone-ground grits.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.

Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before plating to prevent browning.

A delicious savory bread pudding that rivals the big roasted bird.

Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."