Cheese

We noticed a trend among the celebrities we've had the good fortune to interview—they all really love cheese

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Serving cheese is far sexier—not to mention a lot more fun—when you do it the French way. Essayist Sloane Crosley explains.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

Watch the video and learn how to make this recipe.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

From gnocchi to crostini to lasagna, these are our favorite 24 ways to use ricotta.

If you like fresh ricotta, you're going to love this recipe for a homemade version. Ready for an easy weekend project?

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

Textures matter: Baking the cheesecake in a water bath insulates it, so it stays creamy and moist; the crunchy streusel topping adds contrast.

When it came to food, the 1970s got a lot of things wrong. Fondue wasn’t one of them. Cheesemonger Anne Saxelby explains.

Different types of dates require different types of cheese; let the cheese you serve do the talking.