Cheese

There is no better beach or picnic sandwich than the muffuletta. Here's why.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. 

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

Because would it really be a barbecue without grilled corn?

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Sometimes, American cheese is there for you when no other cheese is. It's your shoulder to cry on, so to speak. Your cheese to eat on the couch because you're an adult, goshdarnit.

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting. 

High-five your future self for thinking ahead now.

This foolproof dinner requires just enough "real" cooking that you can call it homemade.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Bon Appétit asked three bloggers to make their version of a summery grilled pizza. Here's what they came up with—and how to make all three yourself.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

This quick riff on cacio e pepe is a weeknight savior.

Where we go when we want to find the best ham and cheese outside Paris.

Make a perfect, moist carrot cake at home by avoiding these common mistakes—and by following this recipe.