Cheese

This mushroom risotto recipe is made even better with shredded turkey leftovers.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.

Cream cheese makes this pound cake recipe extra moist.

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Chicago chef Paul Kahan’s pairing of grilled toast, fresh cheese, and buttery smoked sablefish works with any smoked fish, from flaky whitefish, trout, or bluefish to thin slices of salmon. Try it alongside the rest of his summer cookout menu: Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style R.…