Cheddar

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

Everything's better with cheddar cheese—these 19 recipes prove it.

The unsung hero of this dish? The nutty-sweet garlic.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Meat-free but not too virtuous, it’s healthy and satisfying.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.