Cheese

Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.

This simple, tomato-lovers' pizza is inspired by a classic pie served in Trenton, New Jersey.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid—almost every day—so now I’m always looking for new ways to incorporate this versatile vegetable into my everyday life. There’s just something so special about biscuits loaded with shredded potatoes, cheddar cheese, and chives. I can’t put it into words, but I feel like I don’t have to because you get it. It’s the baked potato you never knew you wanted . . . in biscuit form.

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.