Gouda

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

Potatoes covered in cheese is never a bad thing.

The love child of French onion soup and French onion dip. Need we say more?

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

A salad where one of the main ingredients is cheese? Okay yes.

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

These cheesy apple dog treats had our furry friends wagging their tails for a second bite.

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

A smoked gouda spread melts into these cheesy potatoes, giving them savory summer vibes; if you have access to a grill, go ahead and cook the potatoes outdoors for double the smoky action.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

A grilled cheese sandwich fit for an adult loaded with wilted kale and perfectly melted gouda cheese.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.