Cheese

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Cashews to the rescue!

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

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.

Cozy soups, comfy carbs, and a honkin’ load of cheese.

Forget “love”: All you need is milk, acid, and salt.

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. 

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

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?

Okay, it's basically a giant mozzarella stick. 

From the always-sunny brain of Flour Shop’s Amirah Kassem, this colorful, festive cake with a surprise filling is about as celebratory as it gets.

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. 

This cheesecake has a vanilla pound cake base, because why the hell not? You bake the cheesecake first, then the pound cake on top, and flip the whole thing over before decorating and serving. Room temperature eggs, cream cheese, and butter are vital to an evenly mixed cheesecake and fluffy pound cake. If you’re in a hurry, place the eggs in a bowl of hot tap water and zap the butter and cream cheese in the microwave in 10-second increments to quickly warm them up.

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

Cheese, butter, wine—name a more iconic trio.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed.