'Cheese' on Serious Eats

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

Ricotta and Black Pepper Gnudi With Sage and Brown Butter

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. 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

Bar-Style Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a bar-style tart, cooked on a flour tortilla in a cast iron skillet, then browned under the broiler. It has a thin, cracker-like crust that is irresistible. More

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a classic tart, made on pizza dough rolled very thinly and cooked on a blazing hot Baking Steel or pizza stone right under the broiler. 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

Cemita Grilled Cheese Sandwich

A grilled cheese inspired by cemitas—the Pueblo, Mexico sandwich specialty. Stringy Oaxacan cheese surrounds a spicy, creamy mash of avocado and chipotles in adobo, while a layer of whole papalo leaves add an herbal pop. This sandwich may not have the meat or the classic cemita roll, but it still manages to capture the bold, fiery flavors of the original. 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

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