Although most people seem to have their own version of the best grilled cheese sandwich, this one defines grilled cheese as it was mea...

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add cup chopped olives to the s...

Fromage blanc is a simple cheese that looks a lot like ricotta but is a little less sweet. It is delectable when sweetened with honey and...

Although this may be a dessert, it is not terribly sweet. Because of that, you want to choose pears that are very ripe, as they will prov...

This is one of the easiest, most foolproof, and flavorful pizza doughs I’ve made. I guess it should be, since it’s inspired by the master...

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually n...

Bacon and tomato are a classic combination, especially when lettuce is thrown in. Although this recipe does not call for lettuce, if you ...

The bright green color of this spring-themed spread provides the visual cue for its fresh, clean taste. The lively flavors of fresh peas ...

Every cuisine has its comfort foods, and a bowl of steaming polenta has got to be high on the comfort scale in Italian cuisine. Mixed wit...

Crater Lake Blue Cheese is made by Rogue Creamery in Central Point, Oregon, a creamery that has been around since the 1930s. The creamery...

I was inspired to create this recipe for turkey burgers by my friend Mark Petersen, who manages to coax out more moisture from the notori...

My mother is a great cook and this recipe is a real winner. With juicy tomatoes, savory sausage, and two types of Provolone, this is a di...

Some of the characteristics of a classic American Chardonnay are vanilla, butter, and if it has been aged in oak, a toasty quality as wel...

This sandwich couldn’t be easier, yet its elegance betrays its simplicity. The onions take a little bit of time, but if you’d like to pre...

A cheese strata is a casserole consisting of layers of cheese and bread with a little milk to moisten it and egg to lift it. When I was g...

This salad is as refreshing as a not-too-hot summer day and evokes images of the same with its mixture of herbs and the light citrus dres...

I first made this dish for my book group, which weighed in with a unanimous thumbs-up. I like it because the quinoa, a grain that can be ...

Like many sweet grilled sandwiches, this one finds itself at home as an after-dinner sandwich or as a brunch-time treat. When you assemb...

You'll love how quickly this elegant and rich dessert sandwich can be made. My faithful recipe tester Annette says it's kind of like a ch...

This quesadilla has three cheeses in it: the Parmesan lends a nuttiness and crunchiness to the exterior, the Gruyère gives it a seductiv...

Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain versio...

This is a simple sandwich that takes advantage of the two short but sweet fig seasons—the first in early summer and the second in early ...

This sandwich is one of my absolute favorites, and I have my friend Diane Tegmeyer to thank for the inspiration. The recipe calls for ei...

Fontina cheese is rich and creamy, making it a perfect melting cheese. Although you can use the more readily available Danish Fontina, I...

This is a rather exotic version of the classic crab melt, featuring two kinds of cheese and a dash of curry powder to intensify the flav...

Cheddar and apple is a classic combination as is cheddar and ham. So why not combine America's favorite cheese with apples and ham and g...