Cheese

Asiago cheese can be found at some supermarkets, specialty foods stores, and Italian markets.

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets).

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

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 dish to feed the ravenous parents?

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.

The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.