Recipe Roundup

The Hottest, Gooiest, Creamiest Ways to Cook With Cheese

These recipes will make you melt.
  • Several ramekins of French onion soup topped with broiled Gruyèretopped baguette slices on a sheet tray.
    Photo by Travis Rainey, Food styling by Leslie Raney Garetto
    1/12

    Our Favorite French Onion Soup

    Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

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  • Image may contain Food and Fondue
    Alex Farnum
    2/12

    Beer Cheese Fondue

    Dip enough vegetables into this pot of mustard- and beer-spiked melted gruyere, and you might get away with calling it a salad.

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  • Individually sized ovensafe pan with a serving of mac and cheese overflowing.
    Photo by Marcus Nilsson
    3/12

    Pimiento Mac and Cheese

    One way to keep mac and cheese interesting? Make it southern, y'all.

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  • Image may contain Food
    Christopher Testani
    4/12

    The BA Patty Melt

    Is a Patty Melt a burger? Or is it in a category all its own? Doesn't matter, really—nobody's gonna argue with this thing

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  • Image may contain Plant Food Dish Meal Produce and Vegetable
    Charles Masters, food styling by Chelsea Zimmer
    5/12

    Pumpkin Gruyère Gratin with Thyme

    Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.

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  • Image may contain Food Pizza Lasagna Pasta Bowl and Plant
    Sara Remington
    6/12

    Overnight Egg & Cheese Strata

    {for a small crowd} I grew up thinking strata was my mom's signature dish, until I realized every mother has her own version. You should know how to make it too, but {just between us}, yours can be much more elegant than your mother's, especially when you make it in a small dish to serve two and pair it with a large salad.

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The Best Way to Keep Cheese Fresh
The Best Way to Keep Cheese Fresh
The main thing to keep in mind: cheese lives!

David Tamarkin

How to Make the Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever
How to Make the Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever
We mine the Epicurious archives to develop the ultimate comfort-food classic.

Rhoda Boone

The Key to the Best Chicken Fingers Ever
The Key to the Best Chicken Fingers Ever
You know you love them. So why not learn how to make them whenever the craving strikes?

Matt Duckor

The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
All the Recipes From <em>Bon Appétit’s</em> Thanksgiving Issue
All the Recipes From Bon Appétit’s Thanksgiving Issue
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.