10,000 cheesy recipes

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

No-bake cheesecake with cream cheese, sour cream, vanilla, and whipped topping in a graham cracker crust. A creamy, set-in-the-fridge cheesecake topped with fresh strawberries.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Make-ahead mashed potato casserole with sour cream and cream cheese, refrigerated overnight, then baked the next day. The Thanksgiving and holiday side that frees up your stovetop.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.

Mini upside-down cheesecakes with warm pineapple sauce: 4 individual muffin-tin cheesecakes flipped onto a pool of glossy pineapple sauce. Ready in 50 minutes.

Grilled Italian shrimp and salami skewers served warm over fresh mozzarella with a balsamic vinaigrette drizzle and fresh basil. Antipasto on a plate, ready in about 20 minutes from the grill.

Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.

Puffy broccoli souffle with Parmesan and a mayonnaise-based sauce, baked low and slow until golden. An elegant vegetable side that rises to any occasion.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.