Cheese

An easy spreadable blend of fresh goat cheese, horseradish, and heavy cream.

Inspired by chili crab, an aromatic and spicy Singaporean braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. 

As a last-minute party snack or an addition to your dinner party table, these one-biters can’t be beat. 

Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.

This easy baked Brie is a great appetizer if you’re hosting a small holiday party. While it’s simple, there is some serious wow value during that first oozing fresh-from-the oven Brie slice. 

This twist on the ham and cheese baguette is a great way to use up that marmalade you keep getting every year during the holidays.

This warm, cheesy dip with sweet, caramelized fennel and Brie is perfect as an appetizer or for entertaining.

It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Think of this as something like savory s'mores.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

In this fun and easy Diwali snack, spiced potatoes, cheddar, and cilantro are encased in pastry, then baked until crisp and golden brown.

Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.

These no-bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.

This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition. It's baked until its exterior is a deep copper, with a pale interior.

I am always in search of the best brownie, and I figure if you can’t find it, make it. So here it is: a triple chocolate brownie, with a layer of toasted chopped nuts encased in dulce de leche, then topped with a zesty cheesecake mixture and baked again. I rest my case.