Cheese

From avoiding grease fires to never overcooking fish, this is every cooking tip food director Carla Lalli-Music has to offer.

The key to maximizing creamy, crumbly, cheesy goodness.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. 

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

These ricotta pancakes are extremely fluffy thanks to a little trick.

Need an excuse to eat more goat cheese? These recipes are here to help.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

5 things to do with that leftover ricotta sitting in your fridge

Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

You haven't lived until you've tried that Havarti with dill.

These grilled cheese recipes are perfect. And you deserve them.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

A salad where one of the main ingredients is cheese? Okay yes.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

Mascarpone-blackberry, burrata soft serve, chèvre and apricots, and more.

It's the ultimate cheese eating experience.