Cheese
2190 recipes found
Sour Cream and Onion Drop Biscuits
These wondrous, quick and easy biscuits taste very much like sour cream and onion potato chips. But even though the name of this recipe mentions sour cream and onion, the ingredient list does not include either: The tangy element is the buttermilk, and the actual sour cream flavor comes from grated Parmesan. Along with chives, the combination sort of tricks our brains into perceiving the beloved duo that is sour cream and onion. The effort required for these buttery biscuits is minimal, and the results are spectacular.
Spinach and Feta Lentil Bowls
These satisfying bowls are heaped with silky greens, spicy lentils, jammy eggs and salty feta. The fact that all of the components are cooked in the same pot and can be refrigerated for the week is nice, too. The greens are cooked like horta, a Greek dish of boiled wild greens often finished with olive oil and lemon. Using a mix of spinach and bitter greens, like kale or mustard greens, creates a juicy and bittersweet combination. The lentils, dressed with oregano and crushed red pepper, provide a tender base for the toppings, but grains would work, too. And feel free to embellish further with sliced raw fennel or carrots, toasted nuts or a dollop of cottage cheese.
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.
Braised Chicken and Greens With Cheese Grits
Few dishes will keep you as cozy as this bowl of spicy chicken and Swiss chard cradled by cheesy grits. There’s nothing quite like a bowl of hot grits. Incredibly versatile, they can be eaten for any meal and in any number of ways: sweet or savory and cheesy, like the Parmesan grits at the heart of this meal. The well-seasoned chicken thighs are tenderized with lemon juice and the Swiss chard turns silky when simmered in the tomato broth. Switch out the chard for any other dark, leafy greens, such as kale, spinach or collard greens, and adjust the cooking time as needed.
Cottage Cheese Egg Bites
Egg bites are a perfect, protein-rich snack to have on hand for busy mornings. Blending eggs with cottage cheese and shredded cheese, dividing the mixture among muffin cups and baking in a water bath result in a soft, delicate texture. For the right consistency, use a blender to combine all the ingredients until just smooth and frothy. You can add any fillings that you like (leftover cooked vegetables are a great addition). Use any of the shredded cheeses suggested or a combination, and finish with a sprinkling of Parmesan if you like. The water bath creates steam, which ensures the eggs bake gently and remain fluffy (see Tip). For best results, use a silicone muffin pan, so the egg bites pop right out.
Baked Sweet Potato With Blue Cheese and Bacon
Give sweet potatoes the steakhouse wedge salad treatment in this comforting dinner for one. Sweet potato halves roast until silky and caramelized alongside strips of bacon, whose crisp texture and smoky flavor accentuate a creamy blue cheese butter. Chopped walnuts provide additional crunch, while lemon and chives brighten it all up. This recipe can easily be scaled up to feed a crowd, or even popped into a toaster oven for a party of one.
Broccoli Rabe Pesto Pasta
Blitzing pungent broccoli rabe into a creamy, nutty pesto (along with walnuts, garlic, Parmesan, olive oil and lemon juice) helps mellow any bitterness in this verdant weeknight pasta. Start by quickly boiling the broccoli rabe and garlic, which takes the edge off. Fans of broccoli rabe will enjoy extra bites of the greens throughout this pasta dish, and those looking to round the flavors out further would do well to add cooked Italian sausage, cannellini beans or a dollop of ricotta cheese. The broccoli rabe pesto can also be used as a topping for crostini or pizza, and can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months.
Potato Wedges
These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week. Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite. Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides. Equally essential to that textural contrast is drying the potatoes fully before seasoning and baking them. Enjoy as-is, or serve with your favorite dipping sauce.
Quesitos (Sweet Cream Cheese Pastries)
A Puerto Rican bakery classic, these flaky pastries filled with sweetened cream cheese are easy to make at home. Like much of the island’s best food, these simple pastries reflect a range of cultural influences, including Cuban pastelitos de queso, and it’s their simplicity that makes them timeless. You can find them in bakeries across the island as well as in the states, with variations like guava, chocolate, bacon and even plant-based cheese. Experiment in your own kitchen, too: this recipe is very adaptable, and can be easily halved or doubled. This filling is less sweet than traditional ones, so don’t hesitate to be more generous with the sugar inside or on top. However you make them, they’re best enjoyed with a hot cup of coffee.
Turkey Meatloaf With Parmesan and Red Wine
Adapted from Renee Erickson, the Seattle chef and restaurateur, this meatloaf has more verve than most. The ground meat (in this case turkey, but you can substitute beef or pork) is seasoned with grated orange zest, garlic and Parmesan for maximum oomph. But the real secret lies in the tomato sauce that stripes the center and top of the loaf, which is spiked with red wine. The tangy sauce adds color and complexity to the loaf and helps keep it extra juicy as it bakes. Serve this with mashed potatoes and peas for a classic, comforting meal, then tuck leftover slices into buttered toast the next day for the best meatloaf sandwiches imaginable.
King Cake With Strawberry and Cream Cheese Filling
King cake, a sweetened, yeast-raised bread eaten throughout the many weeks of Carnival season, is rolled and twisted like a cinnamon roll. Traditional king cakes are flavored with cinnamon and sugar, but today the flavor combinations are seemingly endless; this version pairs strawberry jam and cream cheese. The cream cheese filling is flavored with lemon zest and a little sugar; a spoonful of flour adds structure. Dollops of strawberry jam contribute a concentrated fruity bite; if you want more fruit presence, opt for canned strawberry pie filling. The whole pastry is bathed in a lemony glaze before being topped with green, gold and purple sugar, a visual cue that identifies this wreath of baked dough as a king cake.
Pastina Soup
Often referred to simply as pastina, which means “little pasta” in Italian, this is Italy’s answer to the comforting cure-all chicken soup. Variations of pastina soup abound, but most include chicken broth, vegetables (in the form of sautéed onions, carrots and celery) and tiny pasta. The miniature star-shaped pasta most commonly used in this dish is sold as “stelline” — or “tiny stars” — in Italy, and simply as “pastina” in the United States. Acini de pepe works well, too, if pastina is unavailable. A tiny shape is key here, as the pasta continues to absorb broth after it cooks, giving the soup an almost creamy, porridge-like consistency. Some versions even call for puréeing the cooked vegetables and stirring them back into the soup to further thicken the broth. Homemade chicken broth would be an excellent choice here, but for those who need comfort in a hurry, this recipe uses the handy shortcut of reducing store-bought chicken broth and adding a Parmesan rind to the pot, to enrich and maximize the soup’s flavor.
Cheesy Breadsticks
While cheesy breadsticks made with pizza dough are a classic appetizer at pizza chains, making them at home doesn’t require much effort — and guarantees you can enjoy them when the cheese is as ooey-gooey as can be. These are baked in a metal pan to ensure a soft interior with a crisp crust. They’re topped with a swipe of garlic-herb butter and a shower of mozzarella and Parmesan for a thick layer of melted cheese in every bite. For that true pizzeria experience, be sure to dip your breadsticks in marinara, ranch or a combination of the two.
Baked Mostaccioli
In this easy yet irresistible baked pasta recipe, a simple, meaty tomato sauce is layered with mostaccioli pasta and a creamy cheese mixture and baked until both melty (the cheese) and crisp (the pasta). Mostaccioli is identical to penne, but without the ridges. As a baked pasta dish, mostaccioli is similar to a traditional baked ziti and most commonly found on menus throughout the Midwest. Mostaccioli, like penne and ziti, is a favorite pasta shape for baked pasta dishes since the sauce and cheese easily find their way inside their long tubes, creating perfect bites. Adding cooked vegetables into the pasta mix is a welcome addition, and kale or broccoli work especially well. Skipping the sausage altogether and replacing it with cooked vegetables is also delicious and just as satisfying. And of course, swapping the mostaccioli with penne or ziti is always an option.
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Cheese Frenchee (Deep-Fried Grilled Cheese Sandwiches)
Ooey-gooey and oh-so-crunchy, this fried cheese sandwich is a Nebraskan icon.
Porcini Ragù
As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone. In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty. They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all. Leave the porcini to soak and swell back to life; chop; gently fry with tomato paste, garlic, chile and parsley; rain down black pepper; melt in some Parmesan; swirl with pasta water and porcini broth and let it bubble. A dab of cream, then a slicking and coating of the pasta, and it’s on the table.
Roasted Spiced Squash With Whipped Feta and Pistachios
Sweet and nutty, squash never fails to bring quiet luxury to the plate. Here, a generous dusting of cumin and coriander accentuates its earthiness and tempers its sweetness. (The cumin and coriander could easily be replaced with a spice blend like ras el hanout, baharat, garam masala or five-spice powder). Thin-skinned varieties of squash such as butternut, honey nut or delicata are easy to prepare (as they need no peeling), and the skin adds an essential textural bite to this dish. The velvety whipped feta is adaptable and versatile; you can add a handful of herbs to inject some color or drizzle in a tablespoon or two of olive oil for a richer finish. For an even heartier dish, roast some chickpeas alongside the squash. Have some bread or flatbread on hand to mop up the whipped feta.
Brie and Mango Chutney Grilled Cheese
Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.
Red Velvet Cookie Bars
These bar cookies have all of the flavors of your favorite red velvet cake, in a cute, compact form that is quick and easy to make. Their flavor and texture falls somewhere between a vanilla sugar cookie and chewy brownie. A generous layer of fluffy cream cheese frosting is a tangy and delicious cap to the bars, but feel free to reduce the frosting as you like. Enjoy these at room temperature or cold from the refrigerator. The food coloring in the recipe brightens their warm, chocolaty tone, but you can add extra for a more vibrant hue.
Boneless Buffalo Wings
This potentially controversial recipe takes a few steps away from traditional Buffalo wings: It starts with boneless chicken breasts, pan-fries them, and then serves the Buffalo sauce on the side for dipping instead of coating the chicken. But it’s got a goal: This ensures all the hard work of securing a crispy piece of chicken doesn’t go to waste. These boneless wings are crunchier, and, without the pesky bones, they’re arguably more snackable. The elusive texture of wet-crunchy is in full effect here when chunks of crisp chicken breast and celery get dunked into the zingy Buffalo sauce.
Mornay Sauce
Mornay is a rich and velvety sauce made by adding cheese (traditionally Gruyère and Parmesan) to a classic béchamel base. It requires just a handful of basic ingredients — primarily flour, milk, butter, cheese and nutmeg — and is quick to put together. A superversatile sauce, it’s a favorite for mac and cheese and gratins, and is great with roasted veggies, boiled potatoes and poached eggs. The sauce is best used right away, but can be held at room temperature for a few hours or chilled for up to 3 days. (It thickens quite a bit as it chills, but will return to a saucy state once rewarmed.)
Chorizo Patty Melt
Imagine a patty melt, but made at a diner in Mexico. Instead of plain ground beef, you might find a spicy and tangy chorizo patty smothered in a melted blanket of creamy, slightly aged queso chihuahua and topped with sweet and hot caramelized onions, poblanos and serranos. Imagine no more because here it is: a classic, unctuous patty melt reimagined with a Mexican twist. In this recipe, fresh chorizo links made patties that held their shape better than bulk sausage. If you can’t find chorizo links, see the note below for a quick substitute.
Chocolate Cheesecake With Raspberry Swirl
Raspberry and chocolate are a classic pair in this rich and decadent dessert fit for a celebration. Use a high-quality raspberry jam for the most vibrant flavor. Baking the cheesecake at a low temperature until it is just set around the edges prevents cracks without the need for a water bath. Make sure to give the cheesecake plenty of time to cool, first in the turned-off oven and then on the countertop, then chill before serving. It keeps beautifully in the refrigerator for a few days, so don’t hesitate to make it in advance.
Chocolate Pound Cake With Strawberry Whipped Cream
This deeply chocolaty pound cake is simple to make but so much more than the sum of its very straightforward parts. Dutch cocoa lends its rich color and flavor to a cream cheese–infused pound cake batter. The cream cheese adds a tangy depth of flavor and gives the cake a soft, velvety texture. Make sure your butter, cream cheese, eggs and sour cream are at room temperature to ensure the cake batter emulsifies properly and bakes up tall and even. The cake is delicious on its own, dusted with a bit of powdered sugar and sliced into tidy slices, or with a dollop of perfectly pink strawberry whipped cream, which makes use of freeze-dried strawberries that are perfect year round.