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magazine fasteasyfresh romaine wedges with tangy blue cheese vinaigrette
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4.6
(4.6)
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This recipe is all about a few simple tricks that’ll keep the melted cheese ooey, gooey, and dippable from first chip to last.
3.0
(3.17)
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You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
5.0
(5)
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Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
4.3
(4.25)
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Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.
5.0
(5)
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We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
4.4
(4.44)
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
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Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.
5.0
(5)
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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
(4.75)
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It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.
4.0
(3.91)
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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The cheese stands alone, but not for long. Chef Bobby of Little Red Fox uses Tillamook Sharp Cheddar for a queso that complements every dippable snack in sight.
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The classic wedge salad recipe... reimagined!
5.0
(4.88)
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Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.
4.0
(4)
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The aromatic sweetness of the vanilla complements the sharp blue cheese and smoky-spicy sausage, and, since we doubt you’re curing your own chorizo, it’s the single handmade element on this tapas plate. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
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In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.
3.7
(3.67)
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Mark Bittman's recipe for trail mix is an instant winner, and not just because there are cheese cubes in it. But mostly because there are cheese cubes in it.
5.0
(5)
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Burricotti are superb whole-milk mozzarella rounds filled with ricotta, and they're only available from Gioia Cheese Company. Fresh ricotta also works well in this recipe, which would be a great cheese course, or a simple dessert.
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4.7
(4.67)