Cheese
2190 recipes found
Baked Brie and Caramelized Vegetable Pie
A vegetarian centerpiece inspired by baked Brie, this caramelized vegetable pie cuddles creamy, earthy molten cheese with a bevy of autumnal vegetables: roasted butternut squash, seared mushrooms, herbed brussels sprouts and tangy red onions, and enrobes the whole mixture in store-bought puff pastry. It’s significantly less work than this mushroom Wellington, but has a similar ceremonial pomp, with a delightful big reveal. Developed with ease in mind, this savory pie benefits from being prepared in advance: Cook the individual components at your leisure, even a few days in advance, and you’ll need only to assemble the pie and bake it off before dinner. This pie is relatively easy to engineer but it does require some patience. You’ll want to let it rest 30 minutes to 1 hour before cutting, to allow the puff pastry to maintain its structure — and for the cheese to firm up a bit before carving.
Butternut Squash and Goat Cheese Galette
This savory galette has a secret layer of herbed goat cheese underneath a pile of sweet butternut squash, savory herbs and smoked paprika. The key is to slice the squash nice and thin, so it has time to bake through as the crust gets golden and crisp. Though you could use store-bought pie crust for this recipe (see Tip), the homemade crust is flakier and tastes much more delicious. If you are making your own crust, make sure to leave some time for it to chill and relax; it will be much easier to roll out and will bake up light and flaky. Serve the galette warm or at room temperature, with a green salad on the side.
Orzotto Alla Carbonara
This carbonara swaps out spaghetti for smooth, velvety orzo. It’s up to you how much you want to treat this eggy, peppery comfort like pasta or like risotto, where orzo is used like rice (minus all that stirring). For more of a risotto flavor, you could cook a finely diced shallot, maybe even some celery or celery seed, in the guanciale fat before adding the orzo, then add a splash of white wine. This creamy pantry dish is best eaten right off the heat, but it is odd how, even straight out of the fridge, it still stays glossy somehow, like a dreamy pasta salad.
Hot and Tangy Buffalo Salmon
Imbued with the hot, sharp flavors of Buffalo wings, this salmon dinner can be ready in the time it takes you to hang your hat, wash up and pour yourself a cold lager. Glossed with a buttery, vinegary hot sauce and bejeweled with crunchy celery and blue cheese, this weeknight fish dish is a straight shot to Nickel City magic.
Pumpkin Spice Latte Cake With Coffee Frosting
Tieghan Gerard, who runs the wildly popular Half Baked Harvest blog, posts a new recipe nearly every day, all year round, but her favorite season is (of course) fall, when she brings out the pumpkin-shaped pots, pumpkin-scented candles and toasted pumpkin seeds. Even if you don’t identify with the P.S.L. set, separating the pumpkin spice (cake) from the latte (frosting) makes this a delicious snack cake. Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through.
No-Bake Pumpkin Cheesecake
This no-bake cheesecake has a lot going for it: a buttery, lightly spiced cookie crust, fluffy pumpkin filling and a lofty spiced topping. Another draw: If you decide to make this for Thanksgiving, it won’t need any precious oven space — and can be prepared up to four days in advance. Feel free to substitute about 2 tablespoons of your favorite pumpkin spice blend for the spices in the cheesecake. The topping is optional, and you can also serve it on the side, instead of crowning the cheesecake. If you can’t find Biscoff cookies, use crunchy gingersnap cookie crumbs instead.
Ricotta Pasta Bake
Thanks to a whole lot of ricotta, this baked pasta is so creamy and milky that it’s nearly as fluffy as pudding. The dish has a sweet tang from roasted lemon and tomatoes, plus a crisp bread crumb topping to contrast all that plushness. Because the sauce is mostly cheese, it’s worth seeking out ricotta that doesn’t have gum or stabilizers; you’ll get the best results from ricotta that is made of just milk, salt and perhaps a vinegar or natural culture.
Mortadella Sandwich With Ricotta and Pistachio Pesto
Mortadella may just be the best sandwich meat there is. Run through with translucent spots of pork fat and sometimes slivers of pistachio, it’s tender yet springy when sliced deli-thin. Here, it’s layered with milky sweet ricotta to balance its savoriness, while pistachios add crunch and basil freshness. Homemade focaccia turns this simple sandwich into a life-affirming meal, but reheated bakery-bought squares have a similar effect. If your deli counter sells mortadella, ask for it very thinly sliced.
Cuban Sandwich
There are many types of Cuban sandwiches, but the star of this one, also known as a Cubano, is tender, fall-apart roast pork. The pork’s marinade, called mojo, is citrusy and garlicky and spiked with earthy cumin and oregano. Sour oranges are traditionally used (see Tip), but a mix of regular oranges and lime juices can be swapped in if the former is difficult to source. A loaf of Cuban bread is ideal for its fluffy interior, but a soft French bread, bolillo bread or hero rolls can stand in its place. Besides the pork, the sandwiches are stacked high with deli ham, Swiss cheese, dill pickles and yellow mustard (add salami to make it Tampa-style). They’re pressed until the cheese is melted and the bread is golden. Any leftover pork can be served alongside Cuban beans, maduros and rice.
Homemade Cinnamon Rolls
A few techniques produce these ultra-pillowy and lightly bready cinnamon rolls: The first is scalding the milk, which leads to improved gluten development in the dough; the second is cooking a portion of the liquid and the flour into a rouxlike mixture called a tangzhong, which, when added to the dough, increases its ability to hold onto liquid; and the third is a long, slow mix, which fully develops the gluten network and allows the buns to trap air as they bake in the oven.
Marry Me Chicken
This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, rice or polenta.
Shrimp Saganaki
Built for a weeknight but worthy of company, this Greek dish coddles shrimp in a delicate tomato sauce that gains depth from olives, ouzo and feta. Its name is derived from sagani, a two-handled pan in which the dish is traditionally cooked and served. Garides saganaki can be an appetizer, mopped up with bread, or it can anchor a meal. Some versions might be flambéed, but this recipe, from “Salt of the Earth: Secrets and Stories from a Greek Kitchen” by Carolina Doriti (Quadrille Publishing, 2023), is sautéed, then baked, which is an easy way to ensure plump, pillowy pieces of shrimp. If you don’t have licorice-scented ouzo, Ms. Doriti suggests brandy or white wine as potential substitutes.
Sheet-Pan Zucchini, Tomatoes and Feta
The star of this speedy supper is the golden-topped, lightly scorched feta that remains irresistibly spreadable and melty when sliced. Thanks to the direct heat of the broiler, charred and burst tomatoes add juiciness to the sheet pan, along with tender zucchini spears. You could also scatter some arugula or baby spinach over the ingredients, gently tossing to wilt, and eat this dish right out of the pan with some bread for a warm, late-summer salad. During other times of year, you could swap the zucchini for asparagus or broccolini.
Lemon Cupcakes
These little cupcakes are light, fluffy and packed with bright lemon flavor. Topped with a not-too-sweet cream cheese frosting, they are both well-balanced and indulgent — and easy to prepare in one bowl. While you will need two to three lemons to yield enough zest for the cakes, you may not need to cut so many open for ¼ cup of juice. To save the remaining zested lemons for another recipe, be sure to wrap them in plastic wrap. Without the zest, bald lemons tend to harden in the fridge fast. The frosted cupcakes are best the day they’re made, but you can make the cakes in advance and freeze them for up to 1 month in an airtight container. Thaw at room temperature to frost and serve.
Pizza Salad
For pizza in salad form, this recipe tosses a crisp and briny mix of romaine lettuce, pepperoncini, black olives and red onion in a fresh, grated tomato vinaigrette. Spicy pepperoni strips are sizzled until crisp; their zesty fat gets sopped up by toasty bread crumbs that are spiked with the classic New York slice flavors (oregano, garlic and red-pepper flakes). (You can make a big batch of these crumbs, store them in the fridge and use them to top pasta, eggs, roasted veggies and anything else you want to take to pizza town.) This salad is showered with the salty pepperoni crumbs, offset by mozzarella morsels running throughout.
Sheet-Pan Chopped Salad With Chicken
A vibrant mix of vegetables roast alongside chicken in this recipe, transforming into a warm chopped salad. Quickly marinated chicken breast pieces stay juicy and moist during cooking, emerging with the texture of chicken that has been gently poached. Zucchini and bell peppers release flavorful juices as they cook; the resulting liquid gets transformed into a tangy vinaigrette that comes together in the pan. Leftovers are great the next day, tucked into a baguette. You could also chop the chicken and veggies, then simmer them in marinara sauce for a heartier pasta meal.
Grilled Steak With Tomatoes, Basil and Cheddar
This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.
Roasted Pepper Antipasto
A simple, pretty appetizer, this antipasto can be served in individual portions or as part of a buffet table. Roast your own in-season peppers for the best flavor, and spring for top-quality anchovies.
Green Salad With Warm Goat Cheese (Salade de Chèvre Chaud)
Some dishes are showstoppers, while others are ordinary, unfussy and exactly what you want on a slow evening when nothing need be achieved or sought after. This is a simple salad, with the smallest exalting touch: rounds of goat cheese coated in beaten egg and the sheerest veil of bread crumbs, then gently pressed in a hot pan until dark gold. They come served over a careless toss of greens — you can add fresh herbs like dill or parsley for featheriness and a bright lift — in a dressing that requires no more than oil, vinegar, mustard and a single shallot. Eat immediately, when the greens are fresh and cool, and the cheese is still warm, faintly crackly on the outside and oozy within.
Breakfast Casserole
The breakfast casserole is a perennial favorite for good reason: It’s easy to make, crowd-pleasing and endlessly customizable. Frozen hash browns provide great texture in this simple version, but feel free to use leftover cooked potatoes, diced into 1/2-inch pieces, in their place. Fry up a pound of bacon or use 1/2 pound of cubed ham instead of the Italian sausage, and experiment with different shredded cheeses. Made as written, or with your own additions, this casserole is a dependable and delicious breakfast standby.
Goulash
Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side.
Baked Spaghetti
This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake.
Lemon Pesto Pasta
While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.
Pesto Pasta With Shrimp and Salmon
Anyone who makes pesto knows how quickly its vibrant color can smirch. But this Nickelodeon-green variation on the Genoan classic, from the chef Meliano Plasencia of Da Andrea in New York City, achieves a velvety sheen thanks to a couple of tricks: A high-powered blender aerates the mixture, leaving behind the smoothest emulsion. (A food processor won’t achieve the same results but they’ll still taste delicious.) Ice cubes prevent the basil from heating up and oxidizing. The pine nuts in Mr. Plasencia’s original recipe, which won second place in a pesto invitational back in 1985, have been nixed in recent years to accommodate diners with allergies. Without the nuts, this pesto tastes of pure basil. If skipping the seafood, you could up the pasta to one pound, or refrigerate any leftover pesto, an instant soup or sandwich flavor booster, in an airtight container for up to 3 days.