The Hottest, Gooiest, Creamiest Ways to Cook With Cheese
- Photo by Charles Masters, food styling by Sue Li1/12
Our Favorite French Onion Soup
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup with melty cheese toasts.
- Alex Farnum2/12
Beer Cheese Fondue
Dip enough vegetables into this pot of mustard- and beer-spiked melted gruyere, and you might get away with calling it a salad.
- Photo by Marcus Nilsson3/12
Pimiento Mac and Cheese
One way to keep mac and cheese interesting? Make it southern, y'all.
- Christopher Testani4/12
The BA Patty Melt
Is a Patty Melt a burger? Or is it in a category all its own? Doesn't matter, really—nobody's gonna argue with this thing
- Charles Masters, food styling by Chelsea Zimmer5/12
Pumpkin Gruyère Gratin with Thyme
Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.
- Sara Remington6/12
Overnight Egg & Cheese Strata
{for a small crowd} I grew up thinking strata was my mom's signature dish, until I realized every mother has her own version. You should know how to make it too, but {just between us}, yours can be much more elegant than your mother's, especially when you make it in a small dish to serve two and pair it with a large salad.
- Jennifer May7/12
Grilled Artisan Cheddar & Fig Jam Sandwich
Fig jam brings the sweetness. Crusty bread brings the crunch. And cheddar brings the warm, sharp creaminess.
- Hirsheimer and Hamilton8/12
Fried Mozzarella Skewers
An easy way to get a mozzarella stick at home: Sandwich the fast-melting cheese between bread, pan fry, and top with a lemony caper sauce.
- photo by Lisa Hubbard9/12
Cherry Tomato Pizza Margherita
The twist in this classic pizza recipe? Punchy seeds of crushed fennel.
- Tracey Middlekauff10/12
Roasted Cauliflower with Cheddar Cheese Sauce
Cauliflower is just so virtuous on its own, isn't it? That's why we prefer to cloak it in a cheese sauce.
- Photo by Charles Masters, Food Styling by Suzanne Lenzer11/12
Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses
Not one, not two, but three cheeses go into this unbeatable lasagna, developed in Epi's test kitchen.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne12/12
Our Favorite Mac and Cheese
Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.

David Tamarkin

Rhoda Boone

Matt Duckor
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