Cheese

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.

Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor. And the finishing touch? A delicious cherry sauce, which would also be great on waffles or vanilla ice cream.

Warm goat cheese rounds are a lovely contrast to the cool salad. Halved cherries add a fresh, sweet flavor.

Purchased pie dough makes an almost-instant crust for the tiny tarts.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

This type of chopped salad was once common breakfast fare in Israel.

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

This refreshing soup makes a great first course for a summer dinner party.

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

Be sure to use a dry skillet when browning quesadillas.

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Grilled fruit is a newcomer to the traditional Mediterranean table. This dish was inspired by a friend and chef, Nena Ismirnoglou, and then adapted by me for the menu at Pylos, a Greek restaurant in Manhattan's East Village.