Cheese
2190 recipes found
Sweet Potato Puree with Goat's Cheese and Smoked Paprika
This has been a staple at all my Thanksgiving and Christmas dinners for years now. I love the combination of sweet potatoes and goat's cheese (I've also posted a frittata made with the same two ingredients), and the creaminess of the cheese means you don't need to use any butter or cream, like you usually find in other sweet potato purees. But it's the smoked paprika that really makes this stand out - get the best you can find. If you're making this for the holidays (or any day) and are pressed for time or oven space, you can boil the potatoes instead for 10 to 15 minutes, but you'll lose the added depth of flavor you get from roasting them.
Creamy Pasta With Smoked Bacon and Peas
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Fig-Goat Cheese Hors d'Oeuvre
Good with fresh apricots as well.
Mission fig rolls
This recipe comes from a stranger's picnic basket. I was at a concert about 15 years ago and we were having some wine listening to the municipal band play and next to me there were a group of friends sharing a few laughs and cheers; we all exchange food and the wine freely flowed, I remember the explosion of flavors in my mouth that within a week I was able to reproduced the explosive roll. I learn to cook by taste therefore a recipe was not required, this may even have a twist of its own from the original once shared... never saw him again... but the roll is a quick and delightful treat to share as in appetizer or in your picnic basket!
Asparagus Frittata
This frittata is not only easy to make, but you can vary the ingredients to whatever you have on hand - change the vegetables and the cheese to reflect what you have in your fridge!
Dreamy Cheese Eggs
We use this recipe quite often for our clients. It is very well received, and adaptable to many types of additions.
Baked Feta With Honey
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
French Onion Soup Casserole
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the “soup” is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Baked Macaroni and Cheese With Bread Crumbs
Liptauer Cheese
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread. The recipe is adapted from "The Cooking of Vienna's Empire," Mr. Wechsberg's 1968 entry in the Time-Life Foods of the World series. Cottage cheese and butter are the base for paprika, caraway seeds and briny capers. This dip is a fine accompaniment for crudités or hearty slices of rye on a brisk autumn afternoon.
Creamy Macaroni and Cheese
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.
Baked Mac and Cheese
Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.
Ricotta Sauce for Short Pasta
Garganelli Pasta With Fava Beans
Crostata With Warm Salad of Garden Greens and Weeds
Chocolate Guinness Cake
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Ricotta Pudding
Prosciutto, Havarti and Apple Sandwich
Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag. The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge. By noon the next day: luncheon excellence.
Huevos Rancheros in Tortilla Cups
Pressed Cheese Straws
Macaroni and Cheese With Ham
Lasagna
In 2001, Regina Schrambling went on a week long odyssey in search of the best lasagna recipe. Her ideal here has an intensely flavored sauce, cheeses melted into creaminess as if they were bechamel, meat that’s just chunky enough and noodles that put up no resistance to the fork. Keys to This Recipe How to Make Lasagna: To prepare lasagna from scratch, you start by making sauce, then layer it with wide, flat lasagna noodles and cheese before baking. The sauces can vary from tomato-based sauce, with or without meat, to creamy bechamel sauce, which works well with a wide variety of vegetables. How to Layer Lasagna: The basic building formula for lasagna is sauce, noodles, more sauce, then cheese. Repeat the noodle-sauce-cheese order until the pan is nearly filled, then end with sauce and cheese on top. Make-Ahead Tips for Lasagna: Both tomato and cream-based sauces for lasagna can be made and refrigerated for up to 3 days before assembling the lasagna. Once baked, the lasagna can be refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. We do not recommend assembling and refrigerating or freezing an unbaked lasagna. This will adversely affect the texture. How to Reheat Lasagna: To reheat frozen lasagna, defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on the surface. Refrigerated lasagna also can be reheated in a 400-degree oven until heated through. Chilled small individual servings can be microwaved. The Best Pan for Making Lasagna: Wirecutter has recommendations for casserole dishes, including one specifically designed for lasagna.
Sour Cream Cheesecake With Vanilla Bean
This elegant cheesecake is based on Amanda Hesser's mother's simple recipe. The crust is made of Nabisco chocolate wafers and butter. The bottom layer is a fluffy pool of cream cheese, eggs and sugar. The top is a thin layer of sour cream and sugar. Her recipe called for vanilla extract, but this one uses the seeds of one whole vanilla bean, which has a way of elevating all the other subtle flavors – cinnamon, chocolate and the tang of the sour cream and cream cheese – in a magical way.
Gnocchi
There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.