Cheese

Jalapeño and honey chevre, we can’t quit you.

Ricotta salata is a kitchen workhouse that's been a little too timid to get to know you better.

One of the easiest, cheesiest lasagnas out there.

Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

No disrespect to saucisson sec, but American made charcuterie is ready to dominate your next cocktail hour.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.

Crackers are nice, crusty bread is great—but sometimes you need the crunch, the grease, the caloric abandon that is a cheese and potato chip combo.

Heaven is a place in a deep well of melted cheese (that you're totally going to serve at your next dinner party).

You know when cheese gets so hot and melty that it stretches? Food stylists call that a "cheese pull," and we think it's gorgeous.

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.