Cheese

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.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

We love the way this recipe revamps a standard BLT.

This also makes a great dinner for one; just cut the ingredients in half.

The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Then you're probably looking for new ways to make use of this wonderful cheese. Well, we've got 12 great ideas for you, from dips to desserts

This frittata is lightened by using only half the egg yolks of traditional recipes.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.