Got leftover pizza? Well, if you're like us, you might not, but Melissa McCarthy's recent character on SNL insists it's a widespread epidemic. Not to worry though, as she's got the perfect solution: a pizza-eating business. We're down for whenever she's hiring. Watch the skit below!

Sick of all that leftover pizza insistently hanging around your home? Never fear, Melissa McCarthy is here!

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Photo by Serious Eats

With the DIY world a-booming, more and more folks at home are tackling food projects. A more ambitious choice is homemade charcuterie, which can yield delicious results, but should be undertaken with caution. If you're thinking of curing your own salami, check out this blog on charcuterie safety and risks from Pastoral Artisan Cheese.

So how can a piece of meat that has never reached a temperature greater than 60 degrees be safe to eat? While that answer depends greatly on the project, the first line of defense in any charcuterie recipe is salt.

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Photo by Pastoral Artisan Cheese

Don't know about you, but here at culture we are suckers for cute kitchen gadgets, especially when they have to do with dairy. These 10 adorably rustic butter keepers and crocks are sure to keep your butter spreadably soft, while keeping your countertop stylish. Who needs butter "spreads" full of oil straight from the fridge? Not us.

Some say butter keepers or crocks are the secret to soft, spreadable butter. If, like me, you're ready to leave behind that cold, hard stick of butter forever, one of these 10 butter keepers should do the trick.

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Photo by Norpro

Michael Navarette of The Regal Beagle created this grilled cheese sandwich to feature his homemade pear apple jam. Be sure to use Vermont cheddar and a hearty bread for an authentic experience. Watch a video about The Regal Beagle's Cheddar Ham & Jame Grilled Cheese on our YouTube Channel.

Spread one side of each bread slice with softened butter. Spread the other side of the bread slices with the pear apple jam.

This recipe comes from Bob & Caroline Deuscher of BS’ In the Kitchen. It’s so beautiful you might be tempted to admire it, but we strongly recommend taking a big bite and enjoying the contrast of earthy beets, tangy goat cheese, and fresh peppery arugula.

Roast the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.

A great grilled cheese is all about balancing elements. This grilled cheese with its crisp outside, creamy ricotta interior, and balance of sweet, salty, and spicy, is the perfect example.

Heat your panini press if you have one. If not, a nonstick pan or skillet will do just fine.

Spread the ricotta onto one slice of the bread and honey on the other.

Sprinkle salt and pepper on top of the ricotta and honey.

Liberally butter the outsides of the bread, and place your sandwich on panini press or skillet.

This classic grilled cheese is the essence of simplicity and a perfect comfort food. Don’t skimp in the mustard. Watch a video about Jeremy Sewall's Grilled Cheese sandwich on our YouTube channel.

Spread one side of each bread slice with softened butter. Spread the other side of the bread slices with Dijon mustard.

Divide the cheeses evenly on mustard side of two bread slices. Top with remaining bread slices, mustard side down.

This now-classic Saxelby grilled cheese sandwich originated at a festival called Pickle Day that takes place every fall on NYC's Lower East Side. We thought to ourselves, pickles and cheese? Why the heck not?! The spicy pickle used in this sandwich is clutch because it gives an added punch of flavor. It is also a vegetable...something that can be lacking from time to time in our cheesemongerly diets. And after all, nothing says comfort food like a good grilled cheese.

Heat your panini press if you have one. If not, a nonstick pan or skillet will do just fine.

The fresh spicy heat of watercress sandwiched between melted gouda-like cheese and roasted peppers would be outrageously yummy enough as is. But this sandwich takes the flavor several notches higher with a crispy, cheesy crust of extra-aged goat cheese embedded in the bread. It’s easy to do with a little butter and Coach Farm’s Grating Stick of goat cheese. (If it’s not in your market, substitute Parmigiano Reggiano.)