Cheese

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Can be prepared in 45 minutes or less.

Prepare this cake a day ahead.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.

Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.

Apple pie in doughnut hole form? We’re in love.

Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.

An immediately familiar and comforting dish from Agnes and Sherman in Houston.

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

A feel-good, even-easier spin on stuffed shells.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.