Cheese

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.

This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.

Sure, we like fancy cheese. But every now and then, we get a little down and dirty with some good, old-fashioned supermarket cheese. Here are our favorite brands.

If you don't have a large pastry tip, simply cut off the tip of the pastry bag and pipe through the opening. The finished pies might not be quite as perfect, but they'll still taste good.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

These mini tarts are double sealed for extra insurance.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Breakfast just got a major upgrade.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

Everything's better with cheddar cheese—these 19 recipes prove it.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

You don't have to wait until summer to make pesto. Forget the basil and make one of these winter pestos, instead.

The unsung hero of this dish? The nutty-sweet garlic.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.