Cheese

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

This classic-done-right is moist but not wet, extra-fluffy, boozy but not overwhelmingly so, and made with real coffee instead of espresso powder.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.

The most casual-cool carrot cake of all time.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)