Gouda

This quiche is always one of my first picks for a summer brunch or lunchtime treat. As a New Englander, I am lucky enough to be spoiled with regular access to fresh lobster. I’m also the first to admit that the process of cooking and cleaning lobster can be somewhat arduous. To save time, I recommend purchasing fresh lobster meat (as opposed to a whole lobster) from your local seafood purveyor. Your guests will never believe how simple this elegant tasting quiche is to make.

The key word here is “Gouda”: it takes your mashed potatoes right to the VIP list. This way, please!

Some of my favorite sandwiches need very little prep work, just the right combination of top-notch ingredients. This is one of them. Dark bread, smoky fish, tart apple, and complex Gouda make magic together. All you have to do is slice, spread, cut, eat, and smile.

Grits, a traditional Southern breakfast dish, are often served topped with butter and cheese. They fill hungry bellies and stick to the ribs for many hours. Technically, grits are coarsely ground hominy, and they are white in color, while polenta is ground, dried yellow corn. But in the United States (outside the Deep South), the two are often used interchangeably. It’s best if you can find the stone-ground real thing, but if not, you can use the instant grits that are available in nearly every grocery store or mail-order them from a source that specializes in grains, such as Bob’s Red Mill in Oregon. I recommend using a 2- to 3-quart slow cooker so that your grits don’t dry out overnight.

In the words of Crystal’s dad, Jody, “Some times you just want breakfast for dinner.” We couldn’t agree more. This egg masterpiece is not only great for breakfast but also ideal for a savory dinner any night of the week. Aside from the taste, the beautiful thing about stratas is how filling they are. At the heart of any great strata you will find a dense, rustic bread (we use focaccia) layered with an egg mixture and cheese. In this particular recipe we add leeks and red bell peppers for a touch of sweetness and color, but the real standout is the smoky flavor provided by the Gouda cheese. Hence, the strata’s name. Enjoy!

Who said macaroni and cheese is just for kids? It may have been during our adolescent days in the lunchroom where we fell in love with this all-American comfort dish, but this is not the macaroni and cheese of your childhood! Our version includes savory veggies, a rich medley of grown-up cheeses, and just enough cayenne to take this simple comfort food to a new gourmet delight. Makes a complete meal on its own or is a great side for just about anything, but we suggest serving it with some creamy tomato soup. Delish!

Chances are, if you grew up in the South, you have eaten your fair share of grits. You’ve probably eaten your share of shrimp, too. It’s no wonder that these two Southern staples come together in one of the best dishes of all time. Crystal grew up eating grits almost every morning and had always considered them a breakfast dish—until the day she was served shrimp and grits for dinner. That was when her obsession began. Instead of seeking help, Crystal continued to make shrimp and grits on her stove top, working and reworking the dish to find the perfect recipe. Her work definitely paid off. Here is her winning combo of smoked Gouda cheese grits and Cajun spiced shrimp, topped off with an herbed tomato mixture. Perfection indeed.

Bacon—what’s not to like? It’s smoky flavored salt and fat! Yum-o! In fact, the only way to improve on bacon is to wrap it up with beef and top it with cheese, then open wide! You gotta be more hungry than tired for this one!

I dunno who came first, but I’m glad they met up in my sandwich! This simple sammy supper stacks together cutlets, egg, cheese, and greens, all in one bun. It’s so good it’s why the chicken crossed the road.

This delicious flat bread is great cut into 1- to 2-inch squares and served as an appetizer or cut into larger squares to accompany soups and salads. You can create tasty variations by trying different cheese combinations, such as Cheddar, Swiss, or Monterey Jack, or by changing the herbs to oregano and parsley, or chives and shallots.

The barbecued chicken pizza Wolfgang Puck first served at Spago in Hollywood inspired this quesadilla, which we serve as a special at the Market. The combination seems kind of strange to people at first, but once they try it, they love it.

Enhance eggs with spinach, which has mounds of magnesium, a mineral that helps keep blood pressure steady.

This easy Epicurious-exclusive recipe is from Chef Dave Northrup of Rush Street in Los Angeles. It's perfect for any Super Bowl or tailgating party. Just pick up an already cooked chicken at the store, shred it, add some fillings, roll up the tortillas, and pan-fry them.

Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.

Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

The combination of potatoes and cheese just can't be beat, especially here, in this rich, filling soup.

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.