Q: I sent my husband to our local bulk warehouse store for a few ingredients, and he came home with a HUGE container of cream cheese....for the two of us. We are on a low-sugar diet, so I don't want to make desserts. Do you have any suggestions for savory dishes that use cream cheese?

Sent by Emma More

I'm not done talking about the wedding I went to last weekend. The couple and their families made nearly all of the food themselves. That's right, no caterers.

That is, except for the grilled cheese. More

In the past we've looked at a few more refined versions of potato soup. There has been a creamy curried potato soup, a sweet potato soup with miso and ginger, and a roasted garlic and potato soup. But I'm not as polished as the rest of our Kitchn writers. See, this Midwestern girl wants her meat and potatoes and she doesn't always want them to be fancied up — well, unless you consider bacon fancy. More

One painful fact of life is that no cheese melts into a smooth, creamy nacho sauce as well as processed cheese. But wait! The people at Modernist Cuisine have discovered a simple trick for emulsifying your favorite Gruyère or aged cheddar into a smooth sauce to rival Velveeta's. More

Trust me, I'll take a big slice of pizza topped with gooey mozzarella any day of the week and twice on Tuesday. I love it so much that it's easy to make pizzas with nothing but mozzarella. Sometimes I need a reminder that there are other cheeses out there. Here are five of my favorites. More

Last weekend, I went to a wedding with the most stunning display of cheese. And no wonder. The couple met when they were both working at a cheese shop.

If you're serving cheese to a party of over 100, you're bound to have a serious amount of cheese on your hands. How many types to serve, how to cut, how best to display, and how to get the most out of each wheel are all big cheese questions. Especially if you're serving it on your big day. More

Blue cheese must be my favorite food group about which to proselytize. And I mean food group in full seriousness. Anyone who either loves or hates the stuff would consider it a class unto itself, with such particular ability to polarize cheese eaters.

To me, it's the most satisfying thing to convert a non-believer. I've made suggestions before about blues to try if it's just not your thing, but never before have I felt as confident in a gateway blue as this one.

More

My neighbor's tree is brimming with quince. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. More

Q: I am having a wine and cheese party this Friday for my birthday and told guests to bring either their favorite wine or cheese. I know people will contribute, but now the question is how much should I buy myself? What do you think?

Sent by Katherine More

Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper. More