photographed by Evi Abeler | styled by Emma Feigenbaum
Cheddar is the great culinary enabler. It’s the go-to cheese that makes just about anything irresistible, as we discovered while inventing this issue’s better-with-cheddar recipes.
From a crisp winter slaw to nutty cheddar scones to cheese-and-salsa-filled kale crepes, these recipes work with all kinds of young cheddars, aged 12 months or fewer. And lucky for you, that’s the kind you probably have in the refrigerator right now, assuming you’re one of the average Americans who eats 10 pounds annually of reliable, affordable, generally young, commodity cheddar. Longer-aged, artisan cheddars are usually more crumbly and don’t melt as well in cooked recipes—though they’re excellent when grated into salads or sprinkled atop soups and stews. (Just another reason to keep multiple types of cheddar on hand!)
These vibrant, veggie-fortified crepes are folded around a classic quesadilla-like filling, but feel free to improvise with other mixtures. Cheddar and sautéed mushrooms are also a winning combo.