Cheese

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Meryl Rothstein plunges into hot water as she tries to replicate her mozzarella-making experiment at home

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master

Everyone loves a good cheese plate—here's how to compose the perfect one, every time.

This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.

Meat-free but not too virtuous, it’s healthy and satisfying.

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.