Cheese

A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.

Rule number one: Assemble, don’t cook.

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

A melty layer of chopped leftover turkey and cheese centers these post-Thanksgiving sandwiches.

Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.

A family-friendly dinner even the littlest ones will love.

A fresh take on a Midwest staple, featuring homemade gravy and plenty of vegetables.

Decorate these mini pumpkin cupcakes with a team of costumed kiddos (or all by your spooky self).

This bean and mushroom chili would be great on its own. It’s even better with corn chips and cheese.

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.

Mornings on the go just got so much better with these Calabrian chile mayo–spiked egg sandwiches.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

That can of pumpkin purée in your cabinet is for more than just pie.

This classic palak paneer recipe keeps things simple with minimal ingredients but fries the paneer for a crispy texture to pair with the creamy spinach purée.

You’re a few minutes away from the snack of the season.

A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.

Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

Alfredo sauce is for more than just pasta. Fresh summer corn is given the pasta treatment with plenty of cheese in this lightning-fast side.