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F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
We don’t have too many staples in our house, but we always have a black-waxed block of Cabot three-year-aged cheddar, a big wedge of Stravecchio Parmigiano-Reggiano and a tub of Greek feta in the fridge—all from Costco. Big-brand supermarket cheese often gets a bad rap, but every one of these cheeses is delicious on its own, and they’re great to have on hand for any number of dishes. I use the cheddar for quickie eggs, for toasted cheese sandwiches, pimento cheese, mac and cheese, and making crisps; the parm for shaving over vegetables, tossing with bread crumbs, making pestos and adding to pastas and soups; and the feta for crumbling onto salads, turning into dips or whips, and for baking to have with olives or with honey.