Cheese

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

Not into kale? Use chard or another hearty green instead.

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Use store-bought meringues and skip the first step, if you prefer.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

The only way to make flatbread even better? Grill it.