This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
An Italian classic, this simple side is far more impressive than the usual mixed green salad.
Sharp New York Cheddar cheese is layered between sourdough bread and smeared with a tomato-chipotle spread to kick up these grilled cheese sandwiches.
Mild and oh so creamy, Gorgonzola dolce gussies up a cheese course with honeyed roast pears to sweet effect. Certain to woo even stinky-cheese haters.
The secret to this intensely flavored risotto? Chicken stock infused with the liquid used to rehydrate dried porcini mushrooms.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?
Inspired by a stuffed baked potato, this stovetop mac and cheese is loaded with bacon, Cheddar, and sour cream. Indulgence, baby.
Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.
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