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Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

Serious Eats Daniel Gritzer Post a comment

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

Frito Salad From 'The Homesick Texan's Family Table'

Serious Eats Kate Williams 2 comments

While I'd never eaten a Frito salad before this week, I am very familiar with bean-heavy taco salads. These I'd eat as a teenager, convinced that they were healthier than tacos themselves, even when decorated with several handfuls of tortilla chips. Lisa Fain's Frito salad in her new cookbook, The Homesick Texan's Family Table, is much better than those salads I ate as a kid. More

Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'

Serious Eats Kate Williams 5 comments

I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese. More

Italian Sausage, Garlic, and Red Pepper Stromboli

Serious Eats Jennifer Olvera 5 comments

Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers. More

Easy Butter Paneer With Spinach

Serious Eats Max Falkowitz 16 comments

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Serious Eats Kate Williams Post a comment

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Cheesy Slow Cooker Creamed Corn

Serious Eats Jennifer Olvera 1 comment

Creamed corn, made in the slow cooker, is gussied up with cream cheese, American cheese, and crème fraîche. More

Cashel Blue and Toasted Pecan Terrine with Frisée and Apple Jam From 'My Irish Table'

Serious Eats Kate Williams Post a comment

At Cathal Armstrong's flagship Restaurant Eve, they always serve a composed platter of Irish cheeses. One of Armstrong's favorites is Cashel Blue, a creamy and salty sheep's milk blue. More

Essential Stovetop Macaroni and Cheese With Variations From 'Kitchen Confidence'

Serious Eats Kate Williams 2 comments

In each chapter of Kelsey Nixon's new cookbook, Kitchen Confidence, there is an "essential" recipe. Nixon's stovetop macaroni and cheese is one such recipe. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

Serious Eats Kate Williams 3 comments

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'

Serious Eats Kate Williams 6 comments

This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese." More

Macadamia Nut "Ricotta" From 'Nom Nom Paleo'

Serious Eats Kate Williams 2 comments

Nut "cheese" is not the first thing I expected to make from a Paleo cookbook. Most nut cheese recipes call for cashews; as someone with a cashew allergy, I have tended to avoid all dairy-free cheeses for the sake of safety. So I was pleasantly surprised when Michelle Tam's recipe for nut "cheese" in her new cookbook, Nom Nom Paleo, called for macadamia nuts. Mild-tasting, rich, and sweet, these round nuts not only fit into my diet, but they also seem like an ideal substitute for ricotta. More

Creamy Tex-Mex Chicken Enchiladas Verdes

Serious Eats Jennifer Olvera 22 comments

Invitingly spicy enchiladas are stuffed with a rich chicken thigh filling and topped with bubbly cheese More

Chorizo, Mushroom, and Onion Queso

Serious Eats Joshua Bousel 6 comments

Chorizo and mushrooms give this stringy queso a great spicy and earthy flavor. More

Philly Cheesesteak Dip

Serious Eats Joshua Bousel Closed

Whiz, steak, and onions, what's not to love? More

Pimento Cheese Dip

Serious Eats Joshua Bousel 2 comments

Pimento cheese transformed into a delicious extra creamy and rich dip, perfect with buttery Ritz or Club crackers. More

French Onion Soup Cheese Dip

Serious Eats Joshua Bousel 4 comments

All that makes French onion soup delicious, minus the stock plus a lot more cheese. More

Italian Herb and Cheese Dip

Serious Eats Joshua Bousel Post a comment

Italian herbs paired against a mixture of mozzarella, fontina, and Parmesan give this cheese give this creamy dip a nutty and fresh flavor. More

Taco Queso Dip

Serious Eats Joshua Bousel 5 comments

All the spicy, earthy, and beefy flavor of a ground beef taco in dip form. More

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