Cheese
2190 recipes found
Aglio e Olio Baked Potatoes
The classic Italian combination of aglio e olio (garlic and oil) finds a melodic expression in these Parmesan-festooned baked potatoes. Underneath the fluffy mounds of cheese is garlicky mayonnaise, which, when stirred into a hot pillowy spud, brings a comforting reminder of potato salad. In this recipe, it’s the little things that make a big flavor impact: Use fresh parsley or chives, crushed red pepper that smells fruity and looks jewel-bright, black peppercorns that you’ve toasted and cracked yourself (if you have the patience) and a flavorful extra-virgin olive oil that’s bold, bright or peppery. As in the simple but impactful pasta dish aglio e olio, these baked potatoes pack the biggest punch when each piece plays its part.
No-Bake Cheesecake
As its name suggests, this creamy no-bake cheesecake indulges your dessert cravings without the need to turn on the oven. If you find baking a traditional cheesecake daunting, this version comes together without having to fuss with a hot water bath, or worry about the finished cheesecake cracking. For the crust, graham crackers are combined with butter and brown sugar, with the food processor doing all the work for you. A combination of cream cheese, sour cream and whipped cream makes for a lighter, more airy cheesecake that holds its structure. To ensure the filling is smooth with no lumps, start with very soft bricks of cream cheese, removing them from the fridge at least 2 hours before making the filling. Give the cheesecake 24 hours to chill and set; your future self will thank you for it as you slice into it. Serve simply as is, or top with fresh fruit and additional whipped cream, if you like.
Celery and Pecan Gratin
A crisp and salty bread-crumb topping laced with sweet chopped pecans perfectly complements this creamy, silky celery bake. Peeling the tough outer celery stalks removes any stringy fibers, which can detract from the custardy texture of the final dish. Like many casseroles, a solid resting period pays off in the end, allowing the vegetables and sauce to cohere and firm up. The dish is perfect for making as part of a larger holiday meal, when oven space can be at a premium and flexible timing keeps things stress-free.
Smoked Mozzarella Pāo de Queijo
Smoky, cheesy Brazilian pão de queijo, made easy with a blender! This recipe uses popover tins for perfectly golden, airy bites.
Baked Brie Puffs With Chile Crisp
This flaky, creamy, sweet and spicy appetizer shrinks baked brie into single-bite, snackable sandwiches. (It’s hard to eat fewer than five.) They’re made by filling small squares of seeded puff pastry with a combination of Brie, raspberry preserves and chile crisp. The assembly is repetitive but not difficult — enlist friends to help, and they can be made up to 1 hour ahead of serving. If you want to serve the puffs warm, stick them in the oven for just a minute or two until the brie is gooey. If you have extra filling, add more to the puffs or save it to spread on tomorrow’s turkey sandwich. If you have extra puffs, eat them on their own as crackers.
Parmesan and Crispy Prosciutto Tower
Add drama to appetizer hour by making a tower of crispy prosciutto, Parmesan and crackers. Here, the crackers are made of puff pastry triangles sprinkled with black pepper, rosemary and sage leaves, then baked into herbaceous, flaky wafers. Shingle the crackers, oven-crisped prosciutto and Parmesan shavings into a tower, as if you were playing a delicious game of Jenga, but reduce the number of crackers each round so it peaks to one or two crackers at the top. Light in feel but hefty in flavor, with pops of salt, herbs and black pepper, this tower is exactly what you want from cheese and crackers, but in an altogether new, eye-catching format.
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Cheeseburger Pizza
Inspired by the cheeseburger pizzas on the menus of chains like Pizza Hut and Papa John’s, this homemade pie has just the right amount of ground beef and onions, a sweet, tangy sauce, and lots and lots of cheese.
Loaded Focaccia
Beautiful to behold, fun to eat and a snap to make, these loaded focaccias are like charcuterie boards, but with an edible base. You can use any kind of flatbread to make them, but thick pieces of focaccia work particularly well, holding their own against whatever is on top. The key here is to choose a few toppings that work well together, like figs or persimmons, blue cheese and walnuts, or Parmesan, arugula, salami and pepperoncini. Or, use one combination of ingredients for one side of the focaccia and another for the other side. Just bear in mind that keeping things simple will look and taste the most harmonious.
Roasted Squash and Bacon Salad
This sweet and savory sheet-pan recipe has everything you want in a full-meal salad: caramelized winter squash, crisp bacon, mustard-dressed kale, maple-toasted pecans and piquant blue cheese. By using one sheet pan for all the cooking, the bacon’s smoky drippings coat the squash for added flavor, and clean-up is a breeze. This salad can be eaten right when it’s made, warm or at room temperature — leftovers are great for lunch the next day. If you have them, feel free to add fresh apples or grapes, dried dates or cherries or another bitter green like radicchio or frisée.
Junior’s Cheesecake
In 1950, the year Junior’s opened on Flatbush Avenue in Downtown Brooklyn, founder Harry Rosen spent months with the Danish-born baker Eigel Petersen developing what would become one of the most well-known New York-style cheesecakes in the country. This recipe puts the cake in cheesecake: A soft, thin bedding of ethereal sponge cake, flavored with a whisper of lemon extract, supports the light but dense, dreamily smooth cream cheese layer. Alan Rosen, Harry Rosen’s grandson and now the owner, shared the restaurant’s recipe, which has been adapted here for home ovens. Though Junior’s cheesecakes are classically blonde, sometimes light golden, this one gains a deeper hue on top, which is not only okay but delicious, Mr. Rosen said.
Ginger Cheesecake Cookies
Three types of ginger — ground, fresh and crystallized — run through these flavorful cookies with a secret. Hidden inside is a creamy cheesecake filling that readily complements and tempers their spicy bite. Skip the crystallized ginger, if you like, but it really makes them pop, as does a finish in brightly colored sanding sugar. If you have only regular white sugar, they’ll still be stunning.
Lemon-Turmeric Crinkle Cookies
Delivering warmth from turmeric and brightness from lemon zest, these golden crinkled cookies feel (and look) like sunbeams breaking through clouds. Imagine powdered doughnuts run through with Fruit Loops cereal milk on a Saturday morning. In fact, these soft, crisp-edged cookies are lovely for breakfast, but don’t restrict their bright, sunny disposition to a specific time of day: Pair them with a glass of milk or cup of herbal tea, whether as an afternoon pick-me-up or a not-too-sweet finish to any meal.
Orange Ricotta Crepes
Knowing how to make crepes is a great back-pocket trick, letting you whip together a lovely dessert (or breakfast, or even afternoon snack) in not very long at all. This orange-ricotta version is best prepared in advance, even the day before. (If you do, stack crepes, wrap and refrigerate.) Count on one or two crepes per person. Spread each with filling and fold into quarters well in advance of serving.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Potatoes Romanoff
Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes. Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version. This ensures the potatoes remain fluffy and don’t get mushy and wet. The potatoes are then grated (skins on) and gently tossed with shallots, Cheddar and sour cream. For the signature, almost souffle-like texture, take care to aerate the mixture, gently tossing it rather than mashing. A classic oval baking dish is ideal to mound the mixture and bake it in the oven, set in a hot water bath, but any oven-safe casserole dish will do. (Smaller individual dishes work as well.) Potatoes Romanoff complete a steak dinner and are equally welcome alongside a roast chicken or a holiday turkey.
Martha Stewart’s Mashed Potatoes
One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.
Cranberry Ricotta Cheesecake
Jammy tart-sweet cranberry sauce gives way to cheesecake fluffy with ricotta, which also gives this dessert a fresh-cheese milkiness that pairs perfectly with the tart fruit. Citrus zest and juice tie all the flavors together and give the whole dessert a holiday party vibe. The filling comes together quickly in a food processor, which purées the ricotta to smoothness. You can skip the cranberry topping to enjoy this cheesecake any time of year. Simply serve it on its own or with any fruit that’s in season. Despite the precautions taken in the recipe below, the top still may split and that’s OK. The cheesecake will still taste great and the cranberry topping will hide the cracks.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
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Butternut Squash Mac and Cheese
This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.
Easy Baked Mac and Cheese
You don’t have to boil the pasta ahead to make this easy baked macaroni and cheese. The noodles will absorb enough moisture from the milk to cook through while the pan is in the oven. Enriched with cream cheese (or cottage cheese, ricotta or sour cream, depending on what you have), and topped with plenty of Cheddar and a crunchy, Parmesan-spiked bread-crumb topping, it’s a simple, adaptable and crowd-pleasing recipe that you can probably even make from what’s already in your pantry.
Potato Pavé With Parmesan Crust
In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy. While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work). Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve. This pavé strays from tradition with the addition of cheese: Dip each piece in shredded Parmesan to coat on two sides, then sear until the cheese fuses into a salty frico crust. You could sear all sides, if desired, but two requires less energy — and also highlights the lovely contrast between the crunchy frico crust and the creamy center, which holds pure potato flavor.
Saag Paneer Lasagna
While writing her cookbook “Amrikan” (W. W. Norton & Company, 2024), Khushbu Shah became convinced that a spinach lasagna could be greatly improved by swapping in the flavors of saag paneer for the filling. It’s a dish she jokingly refers to as “lasaagna.” Ms. Shah uses a saag base made with warm spices, spinach, cilantro and dried fenugreek leaves (which are optional but highly encouraged, and add a beautiful earthy note to the sauce), and then adds fistfuls of grated paneer for an extra punch of cheese. Many of the lasagna’s components may be made ahead (see Tips), making assembly a breeze, especially when making this dish for a dinner party or as a vegetarian meal during the holidays.
Ayesha Curry’s Crab Mac and Cheese
It’s hard to improve upon macaroni and cheese, but adding crabmeat is one good way to do it. This dish, adapted from my cookbook, “The Full Plate” (Voracious, 2020), is so surprisingly satisfying, even though many cooks don’t typically pair seafood and cheese. I like to use small, shell-shaped pasta; the curves in the noodles act as traps for the creamy sauce. Without the crab added, this is still a great version of a classic, but the crab makes it extra special. Lobster would be good, too.
Herby Cottage Cheese Dip
Cottage cheese provides a rich and creamy base for this herb-packed dip that makes a perfect appetizer, snack or light lunch along with crudités and bread or crackers. A handful of browned onions give the dip a depth of flavor more impressive than the work it took to achieve it. Salt levels vary quite a bit from brand to brand of cottage cheese, so make sure to taste as you go and adjust the salt and pepper to your liking.