Pungent cotija cheese, a garnish for Tortilla Soup with Chiles and Tomatoes, becomes the main event in this delectable sandwich.

This is what the Greeks mean by grilled cheese: smoky on the outside, tender and salty within, but not a sandwich.

It’s the stuff of dumpling dreams: savory (panfried potato, onion, and cheese) surprises.

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

We've combined goat cheese and a few simple supermarket items for this lighter and brighter take on an Italian cheese torta.

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking...

English farmhouse-style white Cheddars such as Montgomery, Keen’s, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.

Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.

The recipe brilliantly combines milk and bread crumbs as a substitute for a labor-intensive white sauce.