Cheese

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

In Sicily, the long-ago homeland of immigrants who first brought cassata cake to America, the cake often has candied fruits, citrus liqueurs, and a glazing of marzipan.

This sandwich is a favorite in the Bon Appétit Test Kitchen. It's a clever—and delicious—way to clean out the fridge.

Forget S'mores. This summer, we're making these sweet grilled sandwiches.

Olivada, an Italian olive spread, adds flavor and color to this side dish.

Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers or place them on top of dressed greens for a salad. High-heat planking caramelizes the figs and burnishes the goat cheese, adding another level of flavor. The high heat cooks the fruit quickly, resulting in an outer charred fruit and warm center that has texture and bite but is not mushy. This is an excellent way to plank most fruits and vegetables. Keep a spray bottle of water handy to lightly douse flare-ups. Suggested plank: 2 maple or oak grilling planks, soaked in water for at least 1 hour

Fresh and colorful, this vegetarian entrée is an ideal bring-along for a potluck supper. Quinoa, a delicate grain with a texture similar to that of couscous, cooks up in just 15 minutes. A complete protein, it's also nutritious. Look for it at supermarkets and natural foods stores. Smoked paprika can be found in the spice section of the supermarket.

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire.

Dulce de leche, a rich caramel sauce popular in Latin countries, flavors the filling and also serves as a soft glaze for the bars. A sprinkling of sea salt turns this dessert into a craveable salty-sweet treat.

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad.

Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.

The tangy Teleme cheese is great with the sweet figs and the honey. Making the bruschetta on the grill will free up the oven.