Cheese
2190 recipes found
Spicy Feta Dip
One of my favorite kind of mezze is spicy feta dip. The savory little appetizer was one of my favorite menu items at local greek restaurants in Astoria, Queens such as Elias Corner. Perhaps the best version came from a now closed gourmet shop on the Upper East Side which I believe was called litsitakos(sp?). They had great produce, prepared foods, cheese, salumi and made THE best pastistsio, moussaka, and spreads, in particular this feta dip. The people that worked there did so for over 20 years and were all phenomenal people from Greece, bangladesh and Ecuador. I never got the recipe but I knew it had jalapeño, feta and a little oregano. After trying out a bunch of different combinations, I came up with the closest possible version! Love this with fresh pita, baguette, crackers or crudite! It's hands down the most loved snack over the many years I had people over to my apt.
Banana Date Shake with Tahini
This recipe is adapted from Kathryn Taylor's (author of Cookie + Kate blog) Tahini Date Shake. It's a favorite in our household - super easy, healthy and even my toddler is a fan! (P.S. Don't tell her it's not dessert)
Chilled beetroot soup
The tang of the yogurt in this Chilled Beetroot Soup recipe is perfect with the earthy sweetness of the beets and it means you don’t need limes for tartness.
Spinach Artichoke Dip
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Inverted Puff Pastry
This inverted puff pastry recipe looks daunting but it's not. It's so easy! You can make puff pastry at home for nearly any dessert that needs crisp or crunch.
Farro With Roasted Squash, Feta and Mint
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don’t have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Cream Sauce
Vinaigrette Beets with Feta Cheese
A simple refreshing side made with beets, feta cheese and a light, tasty homemade vinaigrette.
Bits and Pieces Party Cheese Ball
The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
Jacques Pépin's Fromage Fort
This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.
Isla Flotante (Floating Island) or Torta en Leche (Cake in Milk)
A holiday dessert from the state of Tabasco in southeastern Mexico, this isla flotante, or floating island, makes a wonderful torta en leche, cake in milk.
Easiest Dulce de Leche a la Bain-Marie
It is a rather hands-off recipe since the condensed milk browns nicely thanks to the Bain Marie. Pair it with toast, saltine crackers, or fresh apple slices!
Apple Salad With Walnuts and Brussels Sprouts
Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.
Banana Yogurt Brownies
Here’s a lovely and easy-to-make recipe for delicious gluten-free banana brownies. Made with yogurt, they are super soft and delicate. No butter, oil or eggs.
Endive with Pecorino and Honey
This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting.
Maple Whipped Cream
A delicate maple flavored homemade whipped cream. Best served on my Chai Tea Pumpkin Pie.
Heirloom Tomato Gallette
The Middle Eastern spices and added Balsamic and aged Mancheli Cheese really take this simple tomato pastry to another level!
Elena's Crispy Potatoes with Comté
This is pure comfort food, designed to make you feel cozy and satisfied. It's perfect for lazy days when you don't want to make anything too complicated or weeknights when you feel busy but still want something nice and warm to eat. Feel free to get creative and play around with different combinations of fresh herbs or spices to garnish this dish. I chose to garnish with fresh thyme, but you can use anything that inspired you (like rosemary, sage, or a pinch of cayenne).
David Lebovitz' Dulce de Leche
This is the only recipe to homemade Dulce de Leche that lets you easily get in to taste and peek and tweak, without also requiring regular or constant stirring.
Lisa B.'s Tomato & Cheddar Cheese Pieche (Pie & Quiche in one!)
Well, it's easy, inexpensive & yummy! Hot or cold for brekkie, lunch or dinner! Tomatoes with cheese in a pie crust!
Goats Cheese & Tomato Tart
An easy and delicious puff pastry tart with tomatoes and goats cheese. Full details at www.bakingamess.co.uk/goats-cheese-sundried-tomato-tart-with-prosciutto/
Summer Vegetable Gratin
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping — but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.
Stronger-Than-Tea Ice Cream
An ultra creamy and firm ice cream with intense orange pekoe flavour that you can smell even before it starts to melt on your tongue. Miles stronger than you cup of tea.
Lemon and Lime Ice Cream
This is a fabulously zingy and tangy lemon lime ice cream recipe, super fresh from the citrus and without the need for a custard. It is super easy to make.