Cheese-Filled Recipes That Are the Definition of Decadence
Because cheese makes everything better.
None
Every recipe can benefit from the addition of cheese. If a sprinkle of Parmesan elevates just about anything (with the exclusion of fish, maybe), a mountain of mozzarella takes a simple pasta dish to another echelon of richness. So, our advice? PILE IT ON.
The fine food scientists over at Food52 have hunted down a slew of the cheesiest, most decadent dishes imaginable. Don't look at us if you're looking for a salad. We brought the cheese, the self-restraint is all on you.
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Lemony Cheese Blintzes
You don't need us to tell you that you should eat cheese for breakfast. But we're going to tell you how you should eat cheese for breakfast. Pack creamy, sweet cheese into thin, buttery pancakes, and then sprinkle with powdered sugar and bathe in maple syrup. These babies are called a blintzes and you'll be dreaming about them from now on. Get the recipe on Food52.
Lamb Sliders with Feta Cheese, Red Onions, and Cumin Mayonnaise
These juicy lamb burgers would be great on their own, but it's the layer of salty feta that pushes them over the top. The cheese is the perfect wingman to the meaty lamb, adding an extra punch of flavor to an already decadent burger. And the cumin mayo doesn't hurt, either. Get the recipe on Food52.
Baked Ricotta and Goat Cheese with Candied Tomatoes
Ready to look like you know what you're doing in the kitchen? All you have to do is pop ricotta and tomatoes in the oven with lots of herbs and olive oil and soon you'll impress everyone with a warm, melty meal to rival all comfort foods. Get the recipe on Food52.
Mashed Potatoes with Caramelized Onions and Goat Cheese
Do yourself a favor and put away that box of instant mash potatoes. You—yes, you—can make homemade mashed potatoes that are creamy, silky, fluffy, and smooth. And even if you don't achieve that perfect texture, a pile of sweet caramelized onions and dollop—or five—of tangy goat cheese will make you want to shovel these potatoes straight into your mouth anyway. Get the recipe on Food52.
Eggplant Parmesan
Mamma mia! Everyone knows the best part of eggplant parmesan is the cheese. This one's got a thick layer of mozzerella right in the center of the dish, so as soon as you cut into it's belly, you get a warm lava flow of cheese. Go ahead—show your eggplant that it deserves to taste good. Get the recipe on Food52.
Collards and Cheese Pasties
Forget the weird British name: these "pasties" are basically just empanadas. Flaky, golden pockets of dough are stuffed with a satisfying combo of cheese, greens, and spicy chorizo. Don't be intimidated by the dough—we guarantee the hardest part of this recipe will be waiting for these bad boys to cook. Get the recipe on Food52.
Cheese Crispettes
Don't be fooled by the cutesy "crispette" name. These appetizers are dangerous. They're bite-sized morsels of cheesy, crunchy goodness that you're going to try to pop in your mouth two at a time. Plus, you probably have all of the ingredients in your kitchen right now. Go make them already. Get the recipe on Food52.
Cheese Biscuits
What's the only thing better than impossibly tender biscuits that melt in your mouth? Impossibly tender biscuits that are laced with sharp cheddar cheese and topped with a pat of melting butter. Get the recipe on Food52.
Ode to the Caseus Cheese Truck
This grilled cheese recipe gets everything right: golden, crispy sourdough bread smothering a mixture of melty, gooey cheese. If you want to get all sophisticated, add in some sage leaves and fancy mustard. Otherwise, use whatever cheese you've got (American is fine). You'll have the world's simplest, most comforting sandwich in no time. Get the recipe on Food52.
Martha Stewart's Macaroni and Cheese
You've found it: the Holy Grail of mac and cheese. In the world of all things delicious, Martha Stewart is a goddess and this recipe, both crunchy and creamy, is a gift to us mortals. Crack open a layer of golden croutons to unveil a gooey interior that's every cheese lover's fantasy. Get the recipe on Food52.