Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream.
'Cheese' on Serious Eats
An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe -- part of a week-long celebration of chicken breasts -- offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a luxe cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat.
Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese.
A simple yet flavorful mixture of chorizo, jalapeño, and onion serves as the filling for these pounded chicken breasts, which cook in an ultra-creamy, beer-based cheese sauce.
Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
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.
This shake has a generous amount of goat cheese, layers of flavor, and is topped off with a few big turns of freshly ground black pepper for a perfect savory finish.
Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective.
These Mexican-flavored peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. It's topped with an enchilada-style sauce and gets its depth from ancho chili and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.
Sure, the Reuben sandwich is a classic that can't be improved. That doesn't mean magic won't happen when it's reimagined as a hamburger. Here, we take a page from the Gospel of Slider and the Gospel of Smashed, to create a gooey, dripping, crusty, delicious Reuben burger.
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.
Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together.
I had to put on my elastic-waist-banded pants just to read the recipe for the Hog Mac 'N' Cheese from Pitt Cue Co.: The Cookbook. There's over a pound of cheese. There's whole milk and butter, of course. And then there's the hog: Cooked pork belly, cut into what they refer to as "quivering chunks." It all sounds amazing, if artery-clogging. And it almost was.
Traditionally pan-fried, this grilled version of an Argentinian dish features provolone cheese that's soft but not completely melting, and is finished with a sprinkling of oregano and crushed red pepper.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
Queso panela may be semi-soft, but it keeps it shape when grilled. It's mild flavor gets a boost in this recipe from a fruity and tart tomatillo and poblano salsa along with an onion and cilantro topping.
Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great.
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.