Kosher

WE CAME UP WITH THIS RECIPE WHEN WE OPENED BEECHER’S. We wanted to show our customers that you can cook with and eat great cheese every day, and this killer mac and cheese uses two of our cheeses with a background hint of garlic powder and chipotle pepper. We’ve already won the vote for Seattle’s best Mac and Cheese, but the 17,234 people a year from all over the world who eat it in our store tell us it’s the world’s best. This recipe serves about four people as a side dish. It doesn’t look like a lot, but one bite of this creamy dish will show you why. If you double the recipe, bake it in a 9 × 13-inch pan for 30 minutes.

Farofa is the term for a side dish using toasted farinha de mandioca—in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.

The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good.

The steaks need to marinate overnight.

Uova Ripiene di Tonno Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

(Sharbat-e gol-e Mohammadi) Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's's book New Food Of Life. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here.

An egg breakfast was once dubbed heart-stopping, but we now know that the egg's cholesterol needn't be a liability. Experts say one a day is OK, and its protein can keep you full until lunch. This burro — too big on satisfaction to be called a burrito — partners eggs with another protein player: lean machaca, a beef filling borrowed from Mexican ranchers. Adapted from A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison (William Morrow), this dish will give you the energy to wrangle presents for even the toughest-to-buy-for relative.

In Mexico, this breakfast dish is called huevos ahogados, meaning "drowned eggs," since the eggs are served in soup bowls with a lot of sauce.

Can be prepared in 45 minutes or less.

Great served as a side dish with roast chicken, pork chops or veal chops.

The more succulent the berries, the better. The cake layers absorb the juices, which is why this cake must be assembled at least 8 hours before serving.

This recipe is an accompaniment for Annabel's Baby Back Ribs. Prepare this sauce 2 days ahead of your party for the flavors to meld. Any extra freezes well.