Cheese

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).

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.