cheddar cheese

As a California girl by way of New England, I had yet to taste the wonder-inducing substance that is pimento cheese till a few weeks prior. Let's just say that since that first sharp, creamy, and all-around mind-bogglingly delicious bite, I've been making up for lost time and then some. Luckily, I live with a Southern lady who shares a passion for all things culinary related, and — as luck would have it — comes from a family that's involved in the restaurant and catering business. So, when I decided to re-create this revelatory retro treat I knew exactly who to turn to.

Tangy, twangy, sharp but smooth, and studded with chunks of sweet pimento peppers, this classic, no-frills recipe comes courtesy of my roommate's stepmother — who happens to own a catering business — and is pretty darn perfect. If you've yet to become acquainted with this Southern luncheon staple, there's no time like the present — whip up an addictive batch today.

From potato skins to twice-baked potatoes to potatoes au gratin, there are plenty of ways to enjoy the glorious combination of cheese and potatoes. When the weather is cold, however, you can't beat a steaming hot bowl of potato and cheddar chowder. It's thick, it's creamy, and it's comforting. The best thing about this version is the small surprising bites of spicy chorizo. Although the recipe doesn't call for it, I recommend serving the soup with sliced toasted sourdough; crostini on the side provide an element of crunch that's perfect for dipping in the satisfying soup. Pair with a glass of sparkling Rosé and you're in for a decadent dinner! Check out the recipe now.

If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!

Last weekend I made a giant leg of rosemary-and-garlic-marinated lamb and served it as part of my Greek dinner. Although it was wildly flavorful, succulent, and perfectly cooked, because there were fewer people than I had expected, there was a lot left over. Since I couldn't let the lamb go to waste, I decided to make shepherd's pie. Instead of browning raw lamb, like the following recipe suggests, I sautéed the veggies and added the cooked chopped lamb with the tomato paste. While there are tons of shepherd's pie variations out there, I chose this one because it has a scallion-cheddar cheese crust on top of the mashed potatoes! It's a hearty, comforting, and delicious one-pot, make-ahead meal, so learn the technique: read more

Who says making quiche has to be complicated? This recipe proves that a quick and simple quiche can come together in minutes. The secret is to leave out the pastry dough crust. Not only are you saving time, but you'll also cut calories. The classic combination of cheddar and broccoli is featured in this recipe; however other cheese and vegetable pairings can be substituted. Follow the same measurements but consider gruyere and mushrooms, gouda and red peppers, or parmesan and spinach. Get the basic vegetarian recipe when you read more

Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.

The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.

Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.

When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.

Sauteed mushrooms are combined with lightly fried onions, ripe berries, and crisp arugula. A hunk of sharp cheddar cheese rounds out the dish. Pour a glass of Rosé and you've got a delightful dinner. For the recipe, keep reading.