Cheese

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.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Use a blue cheese that you like to eat and serve these with butter and jam to play up the salty and sweet pairing.

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

You know what your cooking needs? More cheese. More pepper. Together forever.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.