Cheese

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

This comforting savory pie is packed with kale and pan-roasted butternut squash.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This zesty spin on the old party classic matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy veg and herbs. Serve it with bagels or pumpernickel bread.

Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Transform the last of your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of tomato sauce.

Deconstructed with fresh tomatoes and by quickly hand-pounding chicken into cutlets then broiling, this becomes a fresh, modern alternative to a time-consuming classic.

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

The classic cheesecake features a nutty base of crushed graham crackers and a rich and fluffy cake.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

An earthy-yet-light spread that's great with crudité or on sandwiches and toast.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.