Spirals of golden, flaky puff pastry alternate with dark green, bacon-flecked spinach and two types of cheese for a beautiful and surprisingly simple hors d’oeuvre.

This cross between French toast and a Croque Madame is golden and crusty on the outside, creamy and custardy on the inside, layered with savory fillings, oozing with cheese, and crowned with a shining sunny egg.

I recreated these beef tacos – salty-crunchy, spicy-saucy, and melty-cheesy – in memory of the ones from a favorite college hangout.

Jarlsberg, Gruyere, ricotta and Parmesan combine in this rich, cheesy lasagna that marries chicken with caramelized onions, diced pancetta, and sauteed cremini mushrooms in a creamy bechamel sauce.

There’s no rabbit in this rice. It’s named for Welsh Rabbit, the thick, tangy Cheddar cheese sauce that usually gets ladled over toast like a cheese fondue that’s escaped from the pot. I’ve replaced the toast with a medley of crisp-tender roasted vegetables on a bed of nutty brown rice.

A base of marinara-drenched rigatoni takes the place of crust in this pasta dish that thinks it’s a pizza, draped with oozing cheese and topped with crusty bits of hamburger and charred slivers of red onion.

A popover’s hollow center is begging to be stuffed with creamy scrambled eggs and silky spinach. A sprinkling of cheese and a minute under the broiler turn this simple combination into a spectacular brunch dish or light supper.

Soft baby greens topped with slices of tender chicken, crumbles of tangy goat cheese, chewy dried cherries, crunchy walnuts and a drizzle of syrupy fig vinaigrette.

Why have cheese and crackers when you can have crackers made out of cheese?  Buttery, flaky, and tangy from aged Gruyere, these crackers are enough all by themselves.

Cannelloni is a show-stopper, and it tastes even better than it looks, with meltingly tender homemade pasta, tangy tomato sauce, creamy ricotta, salty prosciutto and sweet sausage, melded together in perfect balance.