Cheddar Scallion Biscuits are buttermilk biscuits – soft and buttery with crispy craggy edges – pushed over the top with sharp Cheddar cheese and savory scallions.

The colors of the Italian flag are on display atop a Margherita Pizza – this simple and yet perfectly complete combination of tomatoes, mozzarella and basil.

This addictive queso dip is extra creamy, warm and spicy, and takes about as much time to make as it does to open a bag of tortilla chips and mix up the Margaritas.

There are three ways to prepare these sweet, smoky and saucy baked beans – slow, fast, and in between.

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 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.

These pumpkin pancakes are soft, tender and so cake-y, you could almost frost them and serve them for dessert.  But give them the butter and syrup treatment when they’re fresh off the griddle and fragrant with warm autumn spices.

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.

For a fireside lunch on a blustery fall day, winds howling and leaves swirling, try this thick and smoky-tasting soup, preferably with a chunk of bread still warm from the oven.