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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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This easy grits recipe is topped with sharp cheddar, scallions, and a dash of hot sauce for fast Southern-style breakfast.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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Mix cream of chicken soup, green chilies, chicken, taco seasoning, and cheese together for this hearty and cheesy Mexican-style casserole.
cooking.nytimes.com
This lasagna tastes very rich, even though it really isn’t It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles
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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.
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This baked risotto is half the work of a regular risotto, and double the taste.
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A taco guaranteed to not fall apart.
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Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions.
cooking.nytimes.com
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
cooking.nytimes.com
Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto
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Get Savory Biscotti Recipe from Food Network