Cheese

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

This tangy, rich cheddar cheese spread is an easy, crowd-pleasing party appetizer. Serve it with crackers or on toast.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Hot-smoked salmon, unlike cured, is fully cooked.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

To ensure the snow-white color of this soup, don’t let the onions brown.

This dish is equally as good at room temperature (read: picnics).