Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Cream Cheese Pinwheels

Crisp cream cheese cookies filled with raspberry jam. (By Adapted from Brigid Callinan)

Onion Soup Les Halles

Anthony Bourdain’s French onion soup. (By none)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread. (By Amy Wisniewski)

Boozy Campfire Cheese

Doused with liquor, wrapped in foil, and baked in campfire ashes. (By Kate Ramos)

Cream Cheese and Chive Scramble with Prosciutto

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

Stuffed Poblanos with Black Beans and Cheese

Super veggie burrito meets grilled peppers. (By Kate Ramos)

Sun-Dried Tomato, Parsley, and Manchego Grilled Cheese

Sandwiched between toasty slices of whole wheat. (By Aida Mollenkamp)

Cheese Grits

A classic brunch rendition, open for all sorts of personal interpretation. (By Martha Hall Foose)

Lasagne alla Bolognese

A hearty version of a classic. (By Aida Mollenkamp)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Mozzarella and Pecorino Ravioli

Pasta with cheese and more cheese. (By Aida Mollenkamp)

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries. (By Aida Mollenkamp)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)