Cheddar

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Garrett McCord, coauthor with Stephanie Stiavetti of Melt: The Art of Macaroni and Cheese, created this recipe exclusively for Epicurious. A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences. If you really like the crunchy topping, go ahead and add more—use an additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a slightly larger handful of shredded cheese. Want more assertive cheesiness? Experiment with different Cheddars, including aged versions. And of course, feel free to add your favorite extras like raw or roasted broccoli or cauliflower, or crisp cooked bacon. For more on mac 'n' cheese, including tips from McCord and more mix-in ideas, see Classic Recipes: Macaroni and Cheese.

Lucy's Whey The grilled cheese sandwich at Lucy's Whey has garnered an extensive group of followers. These devotees appreciate the careful attention that goes into each bite. With so few ingredients, each one should be extraordinary. If you follow this advice at home, you will see how a humble cheese sandwich can turn heads. You can make as many sandwiches at once as you have room for on a panini press (or in a ridged grill pan weighted on top with a skillet).

Transform leftover turkey into the ultimate grilled cheese.

Are you in love with a hard-core carnivore who simply won't touch the green stuff? Well, here's the perfect way to get your sweetie to eat less meaty. He'll never notice the veggies in this beef lover's delight. He probably also won't notice that the meat in his taco contains zinc, niacin, and vitamin B12, essential vitamins and minerals for robust health. Shh… it'll be our little secret.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

"The only thing better than pimiento cheese dip? Melted pimiento cheese dip, laced with chopped pickles for a little zip." —Janet McCracken, deputy food editor

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

These wraps work well as a dinner party dish—either as a starter or as a main course with side dishes, such as warm potato salad or sautéed leeks with zucchini, alongside. You can assemble them beforehand and then bake them when your guests arrive, making for a more relaxing evening for you.