Cheese

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.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

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

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

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.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.