Cheddar

For step-by-step instructions for shaping these biscuits, see Prep school.

People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.

Simultaneously salty, sharp, spicy, and sweet (in other words, completely irresistible), these nuggets are chef Edward Lee's way of saying, "You can have a casual meal without compromising true culinary endeavor." The tradition of serving mustard with a soft pretzel is strictly an American one; Lee makes his own honey mustard, jazzing it up with chiles. For sources for country ham and pretzel salt.

Roy Choi approaches food like a graffiti artist: "I just want to put it out there and be gone before anyone knows I spray-painted on the wall." So if you've been following Kogi BBQ-To-Go tweets but haven't been quick enough to find the truck, these fusion quesadillas should satisfy your cravings.

Golden Delicious apples hold their shape even when baked at a hot temperature and wrapped in puff pastry. Their honeyed flavor adds just the right amount of sweetness to balance these slightly savory turnovers.

In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage—you name it! I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish. Roasting is a great way to cut back a bit on any pepper's pungency while stepping up its sweetness.

Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.

What's integral here is a very thin biscuit crust instead of one made of pastry dough. The inspiration is twofold: the tomato pie brought to us in August 1992 by the late novelist and food writer Laurie Colwin and James Beard's recipe for a quiche-like tomato cheese pie, which appeared in his American Cookery (1972). It's fun to imagine inviting the pair of them for lunch and serving this, along with a crunchy green salad and a big, beautiful glass pitcher of iced tea.

Even folks in the South, where pimiento cheese is lovingly called the "pâté of the South," will give you a quizzical look when you mention this burger. I always thought its true home was around Columbia, South Carolina, and the lower upstate area. But then I saw a pimiento cheeseburger on the menu in a wonderful burger joint and restaurant called Litton's, in Knoxville, Tennessee, so I guess a good idea can cross state lines. So here's how to do it, complete with a little pimiento cheese recipe, but the burger's not bad even if you have to use a good-quality store-bought pimiento cheese.

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

These kid-size burgers have the cheese on the inside. Serve with your favorite burger accompaniments.

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

Pat: Broccoli in cornbread—who knew? But sometimes you need to go to great lengths, and be very crafty, to get your kids to eat more vegetables. The result in this instance is a moist, incredibly satisfying cornbread that gets added richness from both cottage and cheddar cheese. We call for frozen broccoli, which makes this recipe easy enough to whip together in the time it takes your oven to preheat. (You can also use 2 1/2 cups of fresh steamed broccoli.)

Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.

Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.