Cheese

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.

Make eggs Benedict even fancier with a few tender asparagus spears and a slice of pungent, melty brie cheese.

Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

With a simple "cheater's version" of ricotta gnocchi, this pasta dinner comes together easily on any weeknight.

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Berbere, the Ethiopian chile-based spice blend, punches up these baked meatballs while a quick sauté of radishes, garlic, and wilted kale rounds things out.

Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.