Cheese

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.

This rich, soufflé-like dressing derives its texture from stone-ground grits.