Cheese

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

Your guests will still be talking about these zingy, crunchy bites long after the party's over. A combination of tender rice, melting Cheddar, and a crisp bread-crumb shell, paired with a spicy vinegar dipping sauce that cuts right through the richness, these irresistible nibbles will disappear almost before you finish frying. It might seem a little unusual to cook the rice in a combination of water and milk, but it imparts a luxurious creaminess that makes the fritters all the more addictive.

Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

This recipe, from nutritionist Karen Fisher at Deerfield Spa, provides ideal amounts of carbs, fat and protein. If you're going to be active, simply add 1/2 cup more pasta.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

Treat your taste buds to meals that incorporate all six flavors, like this one from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

These crustless individual cheesecakes have a gooey, honeyed topping.

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.

This pasta showcases spring produce.

Frico are Italian cheese crisps that make a fun garnish. Typically sprinkled atop osso buco, gremolata is a mix of parsley, garlic, and lemon peel.

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This voluptuous rum-spiked pie will surprise you with its complexity—a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

Think of it as a giant potato pancake, or latke, made even more savory with the addition of cheese. This skillet-fried cake of Yukon Golds, cut into neat wedges, is elegant enough for guests and versatile enough to serve any time of day.

Pork and beef are the usual suspects when it comes to ribs, but the rich, bold flavor of lamb is a perfect match for this tangy Tex-Mex marmalade glaze. Grits cooked with a generous amount of Cheddar and Parmigiano-Reggiano round out the meal.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.