Recipes and Cooking
Recipes and cooking with cheese: what melts, what browns, what holds its shape, and the dishes that show each one off.
55 articles
Air Fryer Cheese Crisps and Every Other Cheese You Can Air Fry
Air fryer cheese crisps take 4 to 6 minutes at 350°F. Which cheeses crisp, melt or hold their shape, with times for mozzarella sticks, halloumi and brie.
Baked Brie
Baked brie takes 5 minutes of prep and 12 to 15 minutes at 350°F. Get the exact recipe, the best brie to buy, ten toppings, and fixes for a runny or dry wheel.
Cacio e Pepe Recipe: How to Make It Creamy, Not Clumpy
A cacio e pepe recipe with Pecorino Romano, black pepper and starchy water, plus why the cheese clumps and the exact steps that make a smooth sauce.
How to Make Cannoli with a Ricotta Filling
How to make cannoli: crisp fried shells and a sweet, well-drained ricotta filling with orange zest and chocolate. Full recipe, the best ricotta and fixes.
Charcuterie for Beginners
Charcuterie for beginners in five steps: pick two or three cured meats, add cheese, fruit and crunch, then slice, arrange and serve safely. Amounts for 4 to 12.
Cheese Pierogi: How to Make Pierogi Ruskie
Cheese pierogi, Polish ruskie style: a farmer's cheese and potato filling, a soft sour cream dough, and how to boil, pan-fry and freeze them without bursting.
Cheese Enchiladas: Recipe and the Best Cheese to Use
Cheese enchiladas need a melter inside and a crumble on top. Get a full recipe, the best cheeses, and how to stop the tortillas turning to mush.
Cheese Scones: Tender Cheddar Scones Step by Step
Cheese scones made with cold butter, buttermilk and sharp cheddar. Get the recipe, the scone vs biscuit difference, and fixes for tough or flat scones.
Cheese Straws: Crisp Cheddar and Puff Pastry Versions
Cheese straws two ways: a Southern-style sharp cheddar dough and a quick puff pastry twist. Get the recipe, the best cheese, and how to keep them crisp.
Cheese-Based Dips for Parties
Cheese dips for parties: a warm beer cheese dip recipe that stays dippable, plus queso, baked dips, pimento cheese and fondue, with the right cheese for each.
How to Make a Juicy Lucy (Cheese-Stuffed Burger)
Juicy Lucy recipe: a burger with American cheese sealed inside the patty. Seal it right, cook to 160°F, rest it, and the cheese stays put and runs hot.
French Onion Soup: Recipe and the Best Cheese for the Top
French onion soup with a browned Gruyère or Comté crust: a full recipe, how long to caramelize onions, which cheese to use and why the top stays crisp.
How to Make Cheesy Garlic Bread (Crisp and Gooey)
Cheesy garlic bread recipe with fresh garlic butter and a mozzarella and Parmesan blend. Toast the bread first, bake hot, then broil for a golden, bubbly top.
Chicken Parmesan: The Cheese Layer and a Crust That Stays Crisp
Chicken parmesan recipe with a crisp breaded cutlet, tomato sauce and a low-moisture mozzarella and Parmigiano-Reggiano topping, baked to 165°F inside.
Cheese Fondue
Cheese fondue made the Swiss way: Gruyère and Emmental, dry white wine, cornstarch and kirsch. Exact amounts, steps and fixes for a grainy or oily pot.
How to Make Croque Monsieur and Croque Madame
Croque monsieur recipe: ham and Gruyère between buttered toast, topped with béchamel and more cheese, baked until bubbling. Add a fried egg for croque madame.
Eggplant Parmesan: Which Cheeses to Use and How to Avoid Sogginess
Eggplant parmesan recipe with salted, roasted slices, tomato sauce, low-moisture mozzarella and Parmigiano-Reggiano, layered and baked until golden and set.
Gougères: How to Make French Cheese Puffs
Gougères are French cheese puffs made from choux dough and grated Gruyère. Get the recipe, the best cheese, why they collapse, and how to freeze them.
Homemade Cheese Sauce That Never Splits
Homemade cheese sauce from a butter and flour roux: sharp cheddar and Gruyère melt in off the heat for a smooth sauce for pasta, broccoli or nachos.
How to Make Pimento Cheese (Classic Southern Spread)
Pimento cheese recipe: hand-grated sharp cheddar, mayonnaise, pimentos and cream cheese, mixed chunky or smooth. Why block cheese matters and how to store it.
How to Build the Perfect Cheese Toastie
Cheese toastie recipe: sharp cheddar, onion and a little Worcestershire in buttered white bread, toasted in a sandwich press or pan until crisp and molten.
How to Make a Cheese Board: Cheeses, Amounts and Order
How to make a cheese board: use 3 to 5 cheeses, about 2 oz per person as an appetizer or 5 oz as a meal, and serve them mild to strong. Includes pairings.
Cheese Egg Frittata Recipe: The Best Cheeses and How Much to Use
A cheese egg frittata recipe for 8 eggs and 4 ounces of cheese, baked to a safe 160°F, plus which cheeses melt best and how to keep the eggs tender.
How to Make a Cheese Soufflé
A cheese soufflé recipe with Gruyère: the cheese béchamel base, folding the whites, the dish prep that gives the rise, and the 160°F doneness check.
How to Make a Perfect Grilled Cheese Sandwich
How to make grilled cheese in a skillet: medium-low heat, buttered bread, 2 to 3 ounces of thin-sliced cheese and a lid, for a gold crust and a molten middle.
Poutine Recipe With Squeaky Cheese Curds
A recipe for poutine cheese curds, fries and gravy, plus why fresh curds squeak, where to buy them in the US and how to keep them from melting.
How to Make Arancini: Cheese-Stuffed Sicilian Rice Balls
How to make arancini: chilled saffron risotto wrapped around a cube of mozzarella, breaded and fried until crisp. Full recipe, best cheese and fixes.
How to Make Halloumi Fries
Halloumi fries are thick batons of grilling cheese, dusted with cornstarch and fried until crisp. Get the cut, the coating and pan, oven or air fryer times.
How to Make Khachapuri, the Adjarian Cheese Boat
How to make khachapuri, the boat-shaped Adjarian cheese bread: soft yeast dough, a mozzarella and feta blend for sulguni, then an egg and butter at the end.
How to Make Paneer Tikka at Home
How to make paneer tikka: a thick yogurt marinade, 30 minutes to 4 hours, then high heat for char. Recipe with amounts, times and fixes for dry paneer.
How to Make Raclette at Home: Dinner for Four
How to make raclette at home with a tabletop grill or just your oven. Amounts for four, how to time the potatoes, what to serve, and fixes for oily cheese.
Keto Cheese Recipes: Crispy Cheddar Taco Shells and 5 More Ideas
Keto cheese recipes that use cheese as the shell, bread or chip: crisp cheddar taco shells at about 1.9 g of carbs each, plus chaffles and fathead crust.
Leftover Cheese: How to Use It Up Safely
Leftover cheese ideas that work: melt ends into sauce, bake into eggs, crisp, grate and freeze, simmer rinds, plus USDA rules on mold and when to toss it.
Mac and Cheese Variations Around the World
Mac and cheese variations from custard-style Southern bakes and British macaroni cheese to lobster, loaded and global versions, with the cheese for each.
Mozzarella Sticks from Scratch
Mozzarella sticks recipe using low-moisture string cheese, a double breading and a full freeze so the crust crisps before the cheese melts out. Fry or bake.
No-Bake Cheesecake Recipe That Actually Sets
A no-bake cheesecake recipe with block cream cheese, whipped cream and optional gelatin that slices clean. Learn each setting method and why fillings stay soft.
Palak Paneer at Home
Palak paneer at home: blanch the spinach, blend it smooth, simmer with spices and fold in browned paneer. Amounts, times and fixes for dull or bitter sauce.
Philly Cheesesteak: Provolone vs American vs Cheez Whiz
Philly cheesesteak cheese compared: provolone, American and Cheez Whiz. See how each melts, what is traditional, and get a recipe with safe beef temperatures.
Quesadillas: The Best Cheese and How to Make Them
Quesadillas need a cheese that melts and stretches. Learn why Oaxaca, Chihuahua and Monterey Jack work, how to get a crisp tortilla, and a full recipe.
Quiche: How to Make a Cheese Quiche Lorraine
Quiche with cheese made right: the egg-to-cream ratio, a blind-baked crust that stays crisp, the best Gruyère and Comté, and the 160°F doneness check.
How to Make Ricotta Gnocchi from Scratch
How to make ricotta gnocchi: drained whole-milk ricotta, Parmigiano, one egg and just enough flour. Soft, tender dumplings in 45 minutes, plus fixes.
Parmesan Risotto Recipe: Creamy Rice With Real Parmigiano
A Parmesan risotto recipe with Carnaroli or Arborio rice, hot stock added slowly and a cold-butter finish. Learn which Parmigiano to use and why.
Saganaki: How to Make Greek Fried Cheese
Saganaki is Greek fried cheese: a floured slab of firm cheese seared in olive oil until crisp outside, molten inside, with lemon. Best cheeses and steps.
Savory Cheese Tarts: A Free-Form Puff Pastry Recipe
Savory cheese tarts on puff pastry or a galette crust: the best cheeses, how to keep the base crisp, and a caramelized onion, Gruyère and goat cheese recipe.
Carbonara Recipe: Pecorino or Parmesan, and No Scrambled Eggs
A carbonara recipe with Pecorino Romano, guanciale and pasteurized eggs, plus the Pecorino vs Parmesan choice and how to keep the sauce from scrambling.
Spanakopita: How to Make Greek Spinach and Feta Pie
Spanakopita is a Greek spinach and feta pie in crisp phyllo. Get a tested ratio, how to squeeze spinach dry, how to layer phyllo, and make-ahead tips.
New York Cheesecake Recipe: Dense, Creamy and Crack-Free
A New York cheesecake recipe with block cream cheese, a water bath and slow cooling for a tall, dense, crack-free slice. Includes fixes for cracks.
The Best Cheese for Melting on Burgers, and How to Melt It
The best cheese for melting on burgers, plus the technique: when to add the slice, how to steam it, smash burger timing, grill tips and a cheeseburger recipe.
The Best Cheese for Pizza, Style by Style
The best cheese for pizza is whole-milk low-moisture mozzarella for most pies, fresh mozzarella for Neapolitan and brick cheese for Detroit, style by style.
How to Make a Cheese Omelette
How to make a cheese omelette: the best melting cheeses, a 3-egg French-style method with times, and why omelettes turn rubbery or leak. Safety note too.
Why Cheese Sauce Splits: The Science of a Smooth Sauce
Why cheese sauce splits or turns grainy: how heat, acid and aging break the protein network, and how starch and sodium citrate hold it together.
Mac and Cheese Recipe: Stovetop, With a Baked Option
A mac and cheese recipe built on a cheddar and Gruyère Mornay sauce: creamy on the stovetop in 30 minutes, or finished in the oven with a crisp crumb top.
Three-Cheese Lasagna From Scratch
A three-cheese lasagna recipe with a seasoned ricotta layer, low-moisture mozzarella and Parmesan, with the bake and rest times that give clean slices.
Tiramisu Recipe Without Raw Eggs
A tiramisu recipe with cold mascarpone, coffee-dipped ladyfingers and a cooked yolk base, so no raw eggs. Includes the right dip time, chilling and fixes.
Welsh Rarebit: Recipe and the Best Cheese for the Sauce
Welsh rarebit is a thick sauce of sharp cheddar, ale and mustard broiled on toast. Get the recipe, the best cheese, and fixes for a split or greasy sauce.