Cheese

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

A pesto that uses the versatile herb culantro, which tastes a little like a cross between parsley and cilantro.

While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Polenta is often used as a neutral carb canvas for a rich sauce or braised meat, but here the creamy ricotta-and-spinach-enriched polenta is the centerpiece, with a simple little tomato salad on top for freshness. An egg on top is great, but optional.

Trouble finding kefir? Plain yogurt—or sour cream thinned with a little water or lime juice—works just as well in this hearty Tex-Mex dish.

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

Chopped cauliflower adds earthy sweetness and turns as tender as the pasta in this more substantial version of mac ‘n’ cheese.

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Eggs on toast goes veggie-centric with quick-pickled veg and marinated feta. Everything except the croutons can be made ahead, and any weekday can start off this colorful.

Salty, rich pancetta balances bitter broccoli rabe in this savory, chile flake–spiked bread pudding.