Cheese

A love letter to Boursin, the cheese that started it all.

Consider these cheese-cracker duos the mic drops of the cheese plate world.

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

Like a wedge salad, except easy and you can eat. it. with. your. hands.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

These on-the-go cheeses will fit it with your Very Sophisticated Grown-Up Lunch.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.

Obviously, this is very good and we want to eat it all the time

We apologize to all other grilled cheeses out there for feeling a little less special now

This Dutch baby is great for breakfast, lunch—or really any time.

Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.