Cheese

Serving mac and cheese in the skillet it's baked in amps up the homey comfort factor. The secret ingredient in this bread crumb-topped beauty is the finely chopped cauliflower that blends in subtly with the pasta. Using three different cheeses guarantees maximum flavor and meltability.

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce. To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

The only thing better than a favorite dessert is two faves in one— without twice the calories, of course.

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.

For a healthy and tasty take on the cheesy Mexican snack, fill your quesadillas with nutritious GOYA® Low Sodium Black Beans! Simply mix the beans with GOYA® Pico de Gallo, freshly chopped herbs and a handful of cheese, fill the quesadilla, and cook.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

After a full day of fasting during the holy month of Ramadan, these atayef are a welcome treat. Like all traditional foods associated with special holidays, somehow they taste best at the right time. But that shouldn't stop you from making these unforgettable moreish sweets at anytime of year. And by moreish I also mean Moorish, with a flavor and fragrance that is exotic, complex, and evocative of a culture that goes back to ancient times. These are divine.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won't be disappointed when you try it!

With tongue in cheek, I call this chicken "unfried." That's because I am well known for fried chicken, which may be the crown jewel of southern cooking but is a dish I avoid these days. I like unfried chicken just as much. The chicken is soaked in tangy buttermilk and then coated with flavorful breading, just like fried chicken. The difference is that it's baked. This dish was on the menu at LYFE Kitchen. I first prepared it when Oprah's movie Beloved opened. One of the many lessons I learned from Oprah is to offer people a choice at meals, and one of those choices should be a healthy one. To this day I honor that lesson in my home and my restaurants.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

We upped the creaminess factor but not the fat by mixing feta with nonfat yogurt.

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.