Cheese

Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange–cream cheese filling give this dessert a wonderful aroma.

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

Extra greens and extra cheese make this brunch classic extra-flavorful.

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Breakfast casserole with bacon, loaded with eggs, cheese and bacon, and finished off with an avocado and tomato topping.

Casserole filled with sausage crumbles, egg mixture, and veggie tots topped with cheese.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

This Chocolate Peppermint Cream Pie is sure to be a big crowd pleaser during the holidays

This hearty salad combines roasted parsnips, hazelnuts, fresh orange, and crisp lettuce for a bright, refreshing vegetarian dinner.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Earthy, nutrient-rich whole grain flours add personality to this breakfast- or dessert-ready banana loaf.