Cheese

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

From creamy to crumbly, milk-mild to intensely funky, trust us: There’s a blue cheese out there for you.

Yes, there's mold. Yes, it's stinky. But it's time to get over that because a good blue cheese is really frickin' good. These 14 recipes prove that.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The best cherries have taut, shiny skin. Look closely!

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Dip strawberries into the creamy thing first, then the crunchy one.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

We love a classic cream cheese sandwich. Here are 4 riffs to make happen.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

No, there's no bread in bread cheese—but we love it anyway.

The perfect summer side dish is a combination of grilled Halloumi cheese, juicy watermelon, and charred cherry tomatoes. Make it happen.

The parcooking is essential for a tender result, but the extra effort’s worth it.

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

How to have the right cheese for anything that happens in your life.

Watch and learn how to make one of our favorite spring dishes of all time.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

You should totally DIY your cocktail hour. All you need is some meat, some cheese, and some oysters.