New York Magazine

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

Infuse a meal with a do-it-yourself spirit by preparing pastry shells and fruit toppings to spoon over mascarpone filling.

Spiced walnuts and pears make this an exciting update of a fall classic.

The unappealing veggie gets help from a beloved cheese puff.

Mixed with cream and Gruyère cheese, the cauliflower adds an Autumnal touch to a bread pudding.

The casual cocktail party is back, and with hors d'oeuvre like these, it's a low-key, high-flavor affair.

Skewered French ham-and-cheese sandwiches make a unique, and comforting, hors d'oeuvre.

Crispy, skillet-baked macaroni and cheese is a tribute to the chef's dad, who made it every other Thursday night.

An Autumn staple, topped with walnut crunch.

These heirloom spuds are known as a “butterless” potatoes because they're so good you don’t need butter.

The goat-cheese with bacon-infused maple syrup and arugula bridges the gap between a cheese course and dessert, Dufresne says. “And,” he notes, “it tastes good.”

This goat-cheese sauce with rosemary and cayenne could elevate any dish whether roasted vegetables or grilled lamb.

The undeveloped cloves pack a punch that works nicely in soups, pastas, or simple spreads like this one.

The raw-milk cheese, which has a rich Gouda-like flavor, was a happy accident that occurred on June 16, the date immortalized in Joyce’s "Ulysses."

Whip up some dough, stoke up the grill, and let everyone pile on the toppings of their choice (Mangieri’s favorite is pecorino Romano with fresh herbs).

Fresh mint with red chile, chopped shallot, and ginger makes a complex accompaniment to sauteed lamb.

A classic condiment for grilled vegetables, Italian cheese, lamb, or any food you'd like to give a splash of mint.

A hearty gratin blended with cream and topped with bread crumbs.

A delectable cheesecake, flavored with canela, a Mexican cinnamon.

The Japanese variety of winter squash, roasted, salted, and sweet.

Sometimes (say, when it’s 98 degrees outside), you need something lighter than a T-bone or a slab of salmon.

Orange and red cherry tomatoes, chopped squash blossoms, and crushed and fresh herbs make a simple and lively supper.

Spicy pork, Oaxaca cheese, and avocado come together in this Latin-inspired mega-sandwich.