Cheese

Top these delicious bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

These kid-size burgers have the cheese on the inside. Serve with your favorite burger accompaniments.

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

Similar to the socca—chickpea crepes—of Nice, in southern France.

A great side dish—or afternoon snack.

Look for marinated feta in the refrigerated section of the supermarket where other specialty cheeses are sold.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

This recipe originally accompanied Lamb and Eggplant Moussaka .

I add sweet red peppers to this classic Indian dish. The brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

Unless you're shopping for "meatloaf mix," it's easy to overlook ground pork. Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons. Don't skip the sliced tomatillo—its crisp tartness really perks things up.

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak you might happen to have left over from yesterday's dinner.

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.