[Photographs: Elizabeth Barbone] If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers. About the author: Elizabeth Barbone... More

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions. More

Recipe adapted from Dan Kluger's class at the New York Culinary Experience. More

[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the... More

Notes: I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles. Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles. Welsh rarebit must be served... More

Crunchy slices of cucumber provide the background for this Cucumber Halloumi Salad with Licorice Notes from Cheryl Sternman Rule's Ripe, but it's really all about the cheese. More

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

[Photograph: Jennifer Olvera]... More

A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese. More

Whether it's on a burger or in a soufflé, cheese and bacon are a combination that is hard to tire of. Many people find soufflé daunting, but as long as whipping egg whites isn't a problem for you, then soufflé should be simple as well. More

[Photograph: Blake Royer] Adapted from New York Times.... More

Stinky, zingy cheeses love sweet stuff—honey, fruit, preserves, and the like but before coming across this recipe for Blue Cheese and Spiced Nutty Corn from Bluestem, we never would have dreamed of giving popcorn a place in the cheese course. More

These may bear more resemblance to a biscuit, but straight out of the oven, these quick-to-assemble buns are soft and dotted with melted cheese: a perfect addition to a pot of coffee and a crisp newspaper. More

These Grilled Goat Cheese Sandwiches with Fig and Honey from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough might just revolutionize your morning breakfast routine. Spreading cinnamon raisin bread with honey and lemon zest-spiked goat cheese, fig jam, and little shreds of basil, all toasted together until good and gooey brings to mind a plate of stuffed French toast minus nearly all of the effort. More

This classic chicken salad gets a West coast twist with salmon and goat cheese. More

These French cheese puffs are made with deliciously stinky Gruyère. More

You can substitute 1/2 pound good quality Mexican chorizo with the casing removed for the homemade chorizo. More

In the winter, braised and roasted vegetables may be de rigueur, but chilled vegetables can be satisfying even in cold weather. If you're looking for something different, try this Cool Chard with Peppery Ricotta from Mario Batali's latest, Molto Batali. More

Flaky, biscuit like crackers are packed with extra sharp cheddar cheese Adapted from Country Living.... More