Serious Eats (3)
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Homesick Texan (2)
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Main Course (93)
Side Dish (72)
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This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Bird's nest-like phyllo dough is layered with fresh cheese and doused in amber-hued syrup in this Middle Eastern pastry.
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Fresh bananas layered with sweetened condensed milk and cream cheese comprise this sumptuous Brazilian dessert.
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Fluffy, eggy, buttery, sweet, coiled like a snail's shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
Brazil's bauru smothers roast beef with melted mozzarella and tomato.