Fromage Berrichon (By Terence Janericco)

Marble Cheesecake Bars

Cheesecake you eat with your hands. (By Amy Wisniewski)

Pecan and Salt Caramel Cheesecake

Sweet, salty, and a bit of crunch. (By Aida Mollenkamp)

Frittata Lorraine

The classic quiche Lorraine— with lardons, onions, and Swiss cheese— loses its crust and becomes a frittata. (By Aida Mollenkamp)

Rice Crackers with Goat Cheese and Edamame

Beloved snacking ingredients marry up for an addictive snack. (By Aida Mollenkamp)

Kiwi Cheesecake

This rich, creamy, New York-style cheesecake is great on its own or topped with honey-soaked kiwi. (By Amy Wisniewski)

Cacio e Pepe Pasta

Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it a kick. (By Kate Ramos)

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office. (By Adapted from Scott Youkilis)

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

Pasta Carbonara with Peas

Peas brighten up this rich dish. (By Regan Burns)

Poached Fig, Walnut, and Blue Cheese Tart

A versatile tart appropriate as an hors d’oeuvre or a dessert. (By Adapted from Jose Garces)

Pasta Salad with Spinach, Olives, and Mozzarella

Simple, healthy, and perfect for lunch or a light dinner. (By Aida Mollenkamp)

Fusilli with Parsley, Walnut, and Black Olive Pesto

Hearty whole-wheat pasta with a zing that comes from goat cheese. (By Regan Burns)

Broccoli, Mushroom, and Gouda Quiche

A savory pie stuffed with broccoli, portobello mushrooms, and Gouda that makes for a great breakfast or a light lunch. (By Kate Ramos)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)