If you're like us, you love all things cheese: from sprinkling it on pasta to melting it over meats to tossing it in salads. How often, though, does it get to be the meal's main attraction? The answer ...

Summer hits and suddenly the thought of standing over a stove fills us with dread. You're sweaty, your energy has evaporated ...

This simple dish tastes better with time as the cucumbers soak in dressing. Summer is a great time to add more salads to the recipe rotation. This riff on a simple smashed cucumber salad gets a creamy ...

Halloumi is a firm, squeaky-textured cheese from Cyprus, usually made from a mix of goat’s and sheep’s milk. Like paneer, it doesn’t melt, which means you can cut it into cubes or slabs and grill, pan ...

Linda Xiao for The New York Times. Food Stylist: Judy Kim. Whether you cook it until melty or leave it gorgeously firm, it’s always delicious. Linda Xiao for The New York Times If you’re craving ...

Eating cheese for dinner is something I don’t do often enough. It makes for a versatile meal — cheese pairings are seemingly infinite — and is equally satisfying whether you serve standard grocery ...

If you haven’t had the pleasure of enjoying halloumi cheese, now is as good a time as ever. It’s a cheese you can grill, so it’s the perfect addition to your summer cookout. Halloumi is a firm, brined ...