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Recipe (270)
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04/10/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/10/2013
Bird's nest-like phyllo dough is layered with fresh cheese and doused in amber-hued syrup in this Middle Eastern pastry.
Issue #156
03/19/2013
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.
Issue #155
12/15/2012
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Issue #153
12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
11/14/2012
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Issue #152
03/20/2013
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.
Issue #150
10/17/2012
Quiche Lorraine is often maligned as too effeminate, but its combination of egg, cream and bacon remains a classic for men and women alike.
Issue #150
10/05/2012
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Issue #150
09/07/2012
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
Issue #150
08/16/2012
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.
Issue #149
07/17/2012
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.
Issue #149
05/22/2012
Fresh bananas layered with sweetened condensed milk and cream cheese comprise this sumptuous Brazilian dessert.
Issue #148
04/17/2012
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
12/08/2011
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.
Issue #143
09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
10/08/2012
In this sweet-savory dish basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts.
Issue #140
04/14/2011
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
Issue #138
03/21/2011
Brazil's bauru smothers roast beef with melted mozzarella and tomato.
Issue #137
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