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Quick and Easy Poutine

Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options. More

The Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

Easy Mixed Cheese Quiche

I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base. More

French Melt (Grilled Cheese With Caramelized Onion and Comté)

Want to impress your dinner date? Whip up a couple of French Melts. That's a big ol' pile of sweet, caramelized onions (see here for an easy technique to speed up the process) melted with a fat slab of Comté cheese. It's like French onion soup in an easy-to-pick-up, extra-buttery package. Set the table cloth and pull out the fine china, dear, tonight I'm wearing pants to the table! More

Foolproof Cheese Fondue

Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler—but getting it right requires paying attention to a few key points. In this recipe, a combination of Emmentaler and Gruyère are melted together into a white wine base, then spiked with lemon juice and, optionally, kirsch. More

Waffle Iron "Fried" Cheese (Queso Frito)

Breaded, melty cheese is something that crosses cultures—from deep-fried mozzarella sticks at state fairs to queso frito in Latin America. Inspired by those foods, we've taken squares of cheese are breaded and "fried" them in the waffle iron for just a minute, until their outsides gturnet golden brown and crunchy and their insides become perfectly melted and gooey. More

Zucchini Stacks in the Style of Eggplant Parmesan

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Grilled Bratwurst, Beer, and Cheddar Soup

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

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