Dairy

Don’t be fooled by the fact that a hot oven is involved here—this is really a stovetop mac and cheese. It only hangs out in the oven for 10 minutes, just long enough to get all the cheese properly melted.

While pimento cheese is perfect as is as a spread, it also makes a pretty darn good queso-like dip. This particular version is smooth and velvety and has a kick of smoke and heat thanks to chipotle in adobo sauce—even pimento purists will find it delicious.

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.

Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.

In essence, this is a sweetened cake made from cheese. I sometimes equate this dessert to the Indian version of Mexican flan because of its caramelized topping.

This cheesecake is silky, tangy, and mousselike, thanks to Creole cream cheese. (You can sub a mix of sour cream and buttermilk.) The tart-and-sweet apple topping makes it perfect for fall.

Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

Whether mild, rich, creamy, grassy, or nutty, the secret to making the ultimate cheese board is, well, the cheese. Paired with gooey, sweet, salty, citric, and refreshing accompaniments, the variety of flavors offers a taste for everyone. Try this arrangement to make your next occasion magnifique.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.