Cheese

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

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

Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

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

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Easy, cheesy, beautiful mozzarella fritters. 

No frills and no fuss. This banana pudding is the real, decadent deal. 

This summer, I’m skipping the homemade veggie burgers. Instead, I’m putting a slab of seared cheese between two buns and calling it a sandwich.

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.