Cheese

These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

Whether you’re toting home Comté from France or parm from Italy, we have tips.

Beer cheese dip meets mac and cheese.

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.

Like artichoke dip penne, pillowy ricotta gnocchi, and French onion shells with Gruyère.

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

Two of our all-time favorite desserts, now in one new classic.

Only slightly more involved than cracking open a jar from the grocery store.

Golden paneer stir-fried with green beans, creamy burrata and cabbage salad, and Halloumi meatballs with tomato sauce.

This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.

Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

The tastiest way to eat a pound of kale.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

Buffalo chicken dip, but make it dinner.

Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.

This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.

Puff pastry is a reliable party staple. Just defrost, fill with a cheesy green curry blend, roll up, and bake off into savory palmiers.