Cheese

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.

Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.

In this classic coconut layer cake, coconut makes an appearance three different ways.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

If it's wrong to put American cheese in your Southern mac and cheese recipe, we don't want to be right.

Forget the pre-made plate from the supermarket--up your fromage game with these cheesemonger-approved recommendations

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Think of this tart as a brawny quiche, perfect for brunch or dinner.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.