Cheese

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk–wrapped variety. The result is a moist, barely sweet cake with pudding vibes.

For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.

A gingery fish sauce vinaigrette brightens every bite of these crunchy, creamy, vibrant tostadas.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Served alongside boozy martinis, this is the classic cheese ball of yesteryear. A few updates make it perfect for family get-togethers and retro-chic parties alike.

There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there’s no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

In this one-pot meal, pasta simmers in a luxurious sauce of Italian sausage, butternut squash, sage, and cream until glossy.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.