Cheese
2190 recipes found
Indian-ish Nachos With Cheddar, Black Beans and Chutney
These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.
Crème Fraîche Pasta With Peas and Scallions
Here’s an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It’s combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.
Citrusy Couscous Salad With Broccoli and Feta
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it’s topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don’t skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Shakshuka With Feta
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
Sheet-Pan Sausage Parmesan With Garlicky Broccoli
Using quarter sheet pans (small rimmed baking pans measuring about 12 inches by 9 inches) allows you to cook your main course and side dish at the same time in the same oven, but without the mixing of flavors that would happen if you combined everything in one large pan. So the sausage juices can mingle with the tomato sauce and melted cheese, without compromising the roasted garlicky broccoli to serve alongside. You can use hot or sweet Italian sausages here, or a combination – as long as you can remember which is which for serving.
One-Pan Bruschetta Spaghetti
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won’t need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here — either a 12-inch version, or a deep 10-inch — to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you’re not draining the noodles as you would in a traditional pasta dish, it’s good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that’s just right for you.
Broccoli Rabe, Shakshuka Style
North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But there are no rules. Here’s an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic sausage tucked throughout.
Skillet Chicken With Orzo, Dill and Feta
Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn’t love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day’s lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo — a very small pasta, not rice — soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.
One-Pan Crispy Spaghetti and Chicken
This dish has won the hearts of adults and children alike, and for good reason: It’s easy to prepare, fun to eat and doesn’t call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Skillet Chicken With Tomatoes, Pancetta and Mozzarella
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Sheet-Pan Spicy Roasted Broccoli Pasta
Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole — the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It’s worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.
One-Pot Broccoli Mac and Cheese
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that’s creamy with lots of sharp Cheddar, studded with broccoli and doesn’t require making a roux. Instead, the sauce is thickened by the pasta’s starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that’s garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking. (Watch the video of Ali Slagle making one-pot broccoli mac and cheese here.)
Homemade Hamburger Helper
Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.
Baked Chicken and Feta Meatballs
Filled with feta, yogurt and oats to keep the chicken tender and flavorful, these meatballs lean Mediterranean, but they’re subtle enough to play well with others. Though they anchor any meal as the main character, they welcome a wide range of supporting cast members. You could roast broccoli, asparagus or other vegetables with a similar cooking time in another sheet pan in the oven, or add heartier vegetables like delicata squash to the oven first, since they take a bit longer to cook. Serving the meatballs in a bowl of leftover tomato sauce or your favorite marinara would be a winning combination, too. Use them to add heft to salad, or (gently) drop them into a brothy soup just until warmed.
Spicy Honey Chicken With Broccoli
Seasoned with pickled jalapeño juice and honey, these juicy thighs have a tangy, spicy-sweet flavor profile that evokes Tex-Mex toppings and salty soy sauce chicken. In this mostly one-pot meal, broccoli florets steam in the heat of the skillet alongside the chicken, so be sure to cut the broccoli into bite-size pieces that will cook in the time it takes the chicken to finish. (Chopped asparagus would be an easy swap for the broccoli.) Though the dish is vibrant on its own, adding some minced garlic or ginger to the honey mixture and finishing with fresh herbs like cilantro or parsley can brighten it even further.
Chicken Parm Burger
When chicken Parmesan is refashioned into a quicker affair as a burger for sunny days and warm nights, it avoids the downfalls of many chicken burgers. This chicken patty is both juicy and flavorful thanks to the addition of Parmesan, herbs, garlic and tomato paste. It cooks over a lower-than-usual temperature, which maintains moisture while still browning, thanks to the sugars in the tomato paste. The burgers are assembled with tomato and arugula for freshness, and they wouldn’t properly nod to chicken Parm without a blanket of gooey, sweet mozzarella.
Chicken-Zucchini Meatballs With Feta
These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture that ground chicken can lack. Roast more zucchini next to the meatballs on the sheet pan, then top everything with feta tossed with lemon juice. For an easy starch, add chickpeas to the feta, or toast bread or pita on the free rack in the oven.
Slow-Cooker Chicken Ragù With Herbed Ricotta
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Chicken Nuggets
This is a mash-up of two kids’ menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters — and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.
Elaine’s Fettuccine Alfredo
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it — it’s glorified macaroni and cheese, really — but it is delicious and deeply satisfying. (Fun fact: Jackie O. was a fan.)
Kale Sauce Pasta
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
Crispy Gnocchi With Burst Tomatoes and Mozzarella
Pan-fried gnocchi is like a faster version of baked pasta. Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required. This dish is studded with juicy tomatoes and melty pockets of mozzarella. Cherry tomatoes are reliably more flavorful year-round than larger, more watery varieties like beefsteak and heirloom. (That said, taste yours, and if they’re more tart than sweet, add 1/2 teaspoon sugar in Step 2.) Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they’ll burst into a bright sauce. Stir in the gnocchi, dot with mozzarella, then broil until the cheese is molten and the tomatoes are blistered in spots.