Cheese

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo. 

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

When all else fails, just add toast.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.