These recipes transform dishes normally served on the side of a meal into contenders for the star of the show. These creative combinations celebrate the art of the sandwich. Recipes and ideas for snacks with substance to keep your day on track and your taste buds excited. Rise and then continue to shine. These recipes start the morning off deliciously and set your day up for success. Festive and flavorful, these cheese-centered recipes celebrate and inspire joy to bring the warmth of the season to life.
Make delicious one of your health goals. These recipes taste so much better than standard better-for-you dishes.
A taste of Italy is just a recipe away. We've pulled together crowd-pleasing favorites that celebrate the old country. Fun, creative, exciting and modern, these hearty, satisfyingly cheese-centered dishes show off a perfect balance of flavor. This collection features some of our favorite real cheese recipes created by real chefs in our very own kitchen.
Our Cheese Shredded Cheese. Summer Sandwiches Small and convenient, simple yet delicious. Grilled Cheese These grilled cheese sandwich recipes offer worthy variations on this comfort-filled classic. Game Day These recipes feature real cheese and they are sure to score with your Game Day crowd.
Here, we top our pie with fresh mozzarella, plus a combination of spicy and sweet flavors in the form of soppressata , sliced chilies, and a drizzle of honey. Even though we're right in the midst of squash season, it feels like you're more likely to see pumpkin spice on menus these days than actual pumpkin. That's a shame, because the mildly sweet flavor of the gourd itself can be effectively put to use in many dishes, including this fall-themed pizza.
Cacio e pepe , the Roman dish of pasta sauced with cheese and black pepper, may be simple and straightforward, but there are pitfalls: The sauce can easily break, or the cheese can refuse to melt evenly. Our solution is to use pecorino or Parmesan, if you'd prefer that's finely grated to ensure smooth incorporation. Adding it to a not-too-hot pan protects against clumping, and a few tablespoons of pasta water help the sauce emulsify.
Be sure to check out Kenji's cacio e pepe video for a step-by-step visual guide. The trouble with carbonara, a rich sauce of eggs, cheese, and pork, lies primarily in the risk of accidentally scrambling the eggs. The solution lies in regulating the heat well: If you're making the sauce in a skillet, take it on and off the burner as needed to keep it from overheating.
Alternatively, finish the dish in a double boiler, which allows the sauce to cook gently until it's creamy and silky. Making macaroni and cheese from scratch can sound like too much effort, especially considering that the Kraft stuff is pretty delicious. But the truth is, homemade mac and cheese doesn't take all that much longer, and it tastes a heck of a lot better.
For ours, we prefer a mix of cheddar and American cheese—cheddar has better flavor, but nothing will give you that creamy and gooey texture like pasteurized process cheese. If you have a pasta machine, you could be sitting down to your very own homemade ravioli—pillowy but firm, stuffed with light and creamy ricotta—in about an hour.
And if you don't, you can still roll out the dough of flour, water, and egg by hand, though it will require some extra labor. We keep these ravioli simple, but perk them up with a bit of Parmesan, lemon, and nutmeg. When you've got a lot of hungry mouths to feed, baked ziti is the ideal solution—but, frankly, you don't even need to do any baking to make a great version.
This quick skillet variation uses a sauce of Italian sausage, tomatoes, aromatics, and cream, plus ricotta, mozzarella, and Parmigiano-Reggiano, for maximum flavor and those crucial pockets of melty cheese.
Soak the pasta in hot water while you prepare the sauce to cut down on the cooking time significantly. Traditional Italian eggplant Parmesan is a far cry from the Italian-American version you're likely to find at the local pizzeria.
Here, the eggplant is shallow-fried with no breading, then layered with shredded mozzarella, a simple tomato sauce, and oregano, for a dish that's lighter and fresher-tasting than its American counterpart. Despite the name, the dish isn't generally made with Parmigiano-Reggiano, though sprinkling on a bit wouldn't hurt. The version of eggplant parm you're probably most familiar with is quite a bit different from the Italian original, with sliced medallions of eggplant coated in bread crumbs and fried until crisp and golden.
The tomato sauce here is made more robust and complex with the addition of onion, garlic, herbs, and red pepper flakes, and layers of fresh mozzarella provide all the stretchy, gooey mouthfuls of cheese you can handle. For superior chicken parm, borrow some cues from superior Southern fried chicken: Add buttermilk to a coating of homemade bread crumbs, and work in grated Parmesan for additional flavor.
A rich, slow-cooked red sauce is your most flavorful option, but this recipe will be delicious with a fast and easy red sauce , or even a good-quality store-bought variety. With the best chicken Parmesan in hand, it's only natural to start looking for the best chicken parm sandwich.
Using a full recipe's worth of our chicken parm, this one not only tastes terrific but is big enough to feed a crowd, too. Though hoagie rolls are a traditional choice, we find them too soft to stand up to our juicy, crisp-coated chicken, so we replace them with a whole loaf of crusty toasted ciabatta.
It's not the messy, drippy, over-the-top experience you get from a plate of loaded nachos, but it does wonders for making each bite equal in flavor and texture. Willing to break with tradition?
Refried beans and sour cream aren't standard ingredients in Texas nachos, but we think they make fine additions here. I respect the simplicity of Texas nachos, but in all honesty, if I'm going to eat nachos, I want them to be excessive. These nachos are exactly that, piled with too many toppings to list, including homemade cheese sauce, refried beans, black beans, Cotija, pico de gallo , guacamole, and radish slices try them, you'll like them!
Still, there's order in the chaos: Baking the nachos in a casserole or on an aluminum sheet allows you to spread out the chips, which translates to more even coverage; dolloping the sour cream and guac in the center of the dish allows access to both, without smothering the chips and leaving them soggy.
As a Yankee, I wasn't exposed to pimento cheese until pretty late in life, and it's not something that necessarily inspires confidence when you first hear the ingredient list—it's essentially grated cheddar cheese and mayo, flecked with diced red peppers.
But just try a bite of this stuff and you'll suddenly want it on everything: