Cheese

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Quiche is cool again, and it tastes as delicious now as it did back then.

Editor's note: The recipe and introductory text below are from Jennifer Appel's Buttercup Bakes at Home. To read Epicurious's review of the cookbook, click here. While most of my customers seem to live for the icings and toppings on my cupcakes, this "black bottom" cupcake is sure to please just as it is. It's become my all-time personal favorite.

Feel free to experiment with this recipe—a different sausage or cheese may make it your new no-hassle dinner standby.

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. — The Editors At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Dried cherries are simmered in Banyuls vinegar and brown sugar, creating a sweet-sour sauce.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.