Cheese
2190 recipes found
Cheddar-Smothered Sweet Potatoes
Even before getting cozy under a Cheddar blanket, these sweet potatoes are packed with flavor. They're tossed with butter, coated in spices, then placed in the oven without preheating. This allows them to warm up slowly, maximizing their sweetness and creamy texture. The tender sweet potato halves are then smothered in a thick, garlicky Cheddar sauce before broiling until bubbly and barely blackened. Serve as a side on your holiday table or as a main with a simple salad alongside.
Scalloped Potatoes With Horseradish
Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving. Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.
Red Cabbage With Walnuts and Feta
Roasting wedges of red cabbage intensifies their sweetness and caramelizes their edges. Here, they’re topped with bits of creamy feta, toasted walnuts for crunch and lemon zest and pomegranate seeds for a juicy tang. Serve these warm or at room temperature for a substantial side dish or light main course. This recipe will also work for a small head of green cabbage, though it may cook a bit faster.
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Cheesy Baked Cauliflower
A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary — or other herbs, or citrus peels, or fresh or dried chiles — creates a side dish that might actually overshadow the main. Once your cauliflower is bathed in the scented cream and sprinkled with cheese, make sure your baking dish is tightly covered with foil for the first part of the baking process, so the cauliflower steams and softens. After that, uncover and let the cauliflower continue to bake until the cheese has melted and crisped up. You can swap out the cauliflower for sliced potatoes, fennel or other vegetables, which would be equally impressive.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Roasted Red Pepper and Feta Cornbread
While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.
Baked Polenta With Roasted Mushrooms
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Sheet-Pan Chicken and Cheesy Broccoli
This weeknight sheet-pan meal takes just a handful of ingredients and turns basic chicken and broccoli into a zesty family meal. Chicken legs are coated in punchy Italian seasonings and roasted until fragrant, golden and crispy. The genius move here is tossing the broccoli in the chicken drippings, encouraging the florets to absorb all of the flavorful pan juices as they cook. A final shower of Cheddar and Parmesan creates a cheesy drape over the florets, and the errant cheese that hits the pan turns into crispy frico shards. If there are any leftovers, they can be chopped and tucked into rolls or tossed with pasta the next day.
Million Dollar Spaghetti
Unapologetically indulgent, this hearty potluck- and family-friendly baked pasta, popular throughout the South and Midwest, likely earned its name from the rich, dairy-packed ingredient list. In this version, four cheeses — ricotta, cream cheese, mozzarella and Parmesan — are combined and layered in between a quick meat sauce and a pound of pasta. The casserole is more streamlined than its cousin lasagna, thanks to spaghetti, which simply gets divided in half, instead of laboriously layering individual noodles. For extra ease, use jarred marinara (although homemade sauce is welcome, too). The dish can be prepped a day in advance; just be sure to bring it to room temperature an hour before baking to take off the chill.
Pumpkin Spice Cheesecake Bites
Easy to bake and totally gluten-free, these pumpkin cheesecake bites are inspired by Japanese soufflé pancakes, which fold in whipped egg whites to create a fluffy, cloud-like texture. For best results, there are a few things to note when making these cheesecake bites: The ingredients you use should be room temperature, especially the cream cheese. (This helps them blend together smoothly and keeps you from having a lumpy cheesecake.) This recipe also asks for a water bath, which will help the cheesecakes bake evenly. The results will be well worth the effort.
Cauliflower Milanese
This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular. The original Milanese-style breaded cutlets were initially prepared with veal, battered with bread crumbs and fried until golden brown. Over time — due to cost, availability and sustainability — chicken became the protein of choice. Today, chicken Milanese is prepared worldwide, with slight topping variations. Traditionally, it is served with a light, lemon-dressed salad. This version substitutes cauliflower for the protein and swaps pan-frying for a simpler sheet-pan bake. Cauliflower, now the star of the dish, softens as it bakes, and the bread crumb coating crisps, providing a crunchy exterior. Top it with a light, lemony arugula salad for a fantastic weeknight meal.
Crab and Artichoke Dip
Briny crab and artichokes, paired with creamy cheeses, sour cream and mayonnaise, set the groundwork for this American coastal favorite with regional variations. On the East Coast, this dip is sometimes referred to as Maryland crab dip, as it uses blue crabs from the Chesapeake Bay and Old Bay seasoning; in the Pacific Northwest, Dungeness crab and artichokes are essential to the mix. This version pulls inspiration from both, and you can use whatever variety is available to you at your local market. You don't need to use lump crab. Instead, look for less expensive options, which have small pieces of crab that distribute more evenly in the creamy base. The cheese pull — that long, gooey string that extends as a result of cheese being pulled apart — is the telltale sign that a dip has reached peak richness. Here, fontina achieves maximum cheesiness and doesn’t overpower the other flavors. Serve with crostini, pita or a sleeve of saltines.
Cream Cheese Brownies
What’s better than rich and fudgy cocoa brownies? Decadent brownies with a layer of creamy cheesecake swirled throughout. When making the cheesecake layer, the cream cheese should be just soft enough to incorporate with the other ingredients easily but not super soft. If it is too warm, the cheesecake batter will be too runny and will flow over the top of the brownies. Instead of creating a swirl, you’ll have two layers. If you want to take these brownies to another level, dollop a bit of your favorite jam or preserves on top of the cream cheese batter before swirling everything together.
Pasta With Spinach, Feta and Yogurt
In this speedy, verdant dish, pasta is coated with a tangy feta-yogurt sauce that’s garlicky, creamy and bracing from a dash of red-pepper flakes and some grated lemon zest. Frozen spinach adds just enough in the way of vegetables to make this qualify as a one-pot meal, and it truly needs nothing more to make for a satisfying and very easy dinner.
Jalapeño-Corn Dip
This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack. While two jalapeños might seem like a lot, keep in mind that they’re seeded (feel free to leave the seeds in one or both if your palate favors spice — after all, the chiles are part of the dip’s draw). Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. Bacon can be omitted for a vegetarian version; in this case, skip to step 2, adding an extra tablespoon of oil and stirring in a teaspoon of smoked paprika for a hint of smoke.
Savory Feta Turnovers
Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.
Cheesy Chile Crisp White Beans
Cheesy bean bakes, a molten staple of pantry cooking, get a fiery glow-up in this easy weeknight recipe. Because different brands of chile crisp and chile paste vary drastically in their heat levels, add your condiments slowly, tasting as you go. When your tongue just starts to tingle but isn’t yet on fire, it might be time to stop. Serve this with tortillas or tortilla chips for scooping, or over rice to catch the gooey mix of beans and melted cheese.
Apple and Broccoli Salad
This vibrant, gutsy raw broccoli salad has fresh flavors that play on bitterness, fruitiness and texture. Ordinarily tough to eat, stringy broccoli stalks become magically crisp and tender if you peel the woody outside, then thinly slice the peeled spears crosswise against the fiber grains that run along its length. The sweetness of red apple works seamlessly to balance the bite of the raw green vegetable, but for sour seekers, a Granny Smith apple can be divine (and intensely puckery). This salad makes a nice, light lunch with crusty bread and extra shards of Parmesan or is great as a side dish to chicken.
Roasted Squash and Spinach Salad
An ideal salad for chillier nights, this hearty, dinner-friendly salad comes together in the time it takes for the spiced butternut squash to roast. To reduce prep work, the squash is simply halved then roasted, so you can easily scoop out pieces after cooking rather than chopping the firm vegetable beforehand. Cumin and coriander season the sweet squash, adding an earthy, warming flavor to the dish. While the squash roasts, you’ll prepare a simple feta-yogurt dressing that draws on the sweet acidity of freshly squeezed orange juice. The scooped squash and sweet, tender onions are tossed with the dressing and spinach, plus a sprinkle of crunchy sunflower seeds, for a bright and satisfying meal.
Pumpkin Dumplings With Brown Butter and Parmesan
For the cozy fall days when a half-empty can of pumpkin purée is a common occurrence in the kitchen, it’s worth noting that you’re always a few steps away from enjoying homemade dumplings for dinner. Reminiscent of spaetzle, gnudi or galuska, this bright orange, freeform dumpling uses canned pumpkin purée for its foundation. Nutmeg adds an inviting warmth and savory Parmesan complements the sweetness of the pumpkin. There’s no kneading or resting involved in making this rustic dumpling. To shape the dumplings, simply scrape bits of batter directly in the salted water using a soup spoon. Tossed in thyme-infused brown butter, the dish promises simplicity with an elevated feel. Offset its richness with a salad with bite, like this bitter greens salad with lemon-mustard dressing, or this radish salad with Meyer lemon.
Chile Cheese Toast
A comforting snack made for kids and adults all across South Asia, chile cheese toast is endlessly riffable. From simply sliced white bread and Cheddar, popular with the kids, to something fancier using brioche or sourdough, variations are abundant. Play around and adapt ingredients to find the best version for you. Serve at tea time as a snack, pack in a lunchbox or enjoy as a meal on a busy afternoon that may require ease and comfort.
Cacio e Pepe Ramen
Ramen noodles bring a bouncy twist to this classic Roman pasta dish. You’ll want the black pepper to be very coarse so that it can infuse the butter and achieve that fruity heat without burning. If you have a pepper mill, make sure to turn it to the coarsest setting. You can also crush the peppercorns using a flat bottomed mug or cast iron pan. If you can’t find fresh ramen noodles (which have the best bounce), you can also use the dried instant ramen noodles that come in a 3-ounce pack, discarding the seasoning packet it comes with.
Chantilly Cake With Berries
You might recognize this berry-laden, emoji-ideal cake from birthday parties, family gatherings or the shelves of supermarket chains selling copycat versions across the country — but this recipe has been perfected by its creator during the last 20 years. Invented by Chaya Conrad, the head chef and owner of Bywater Bakery in New Orleans, when she worked in the bakery department at Whole Foods, this newer version of her famed layer cake skips the traditional yellow cake for an almond-scented white cake base. Inspired by crème Chantilly (whipped cream), the frosting is thickened and stabilized with cream cheese and mascarpone, and has inspired Chantilly donuts, Chantilly king cakes and Chantilly ice cream. “To have something that you’ve made that has turned into such a big deal is pretty wild,” Ms. Conrad observed on the impact of her creation. “In New Orleans, when I pass, they’ll be second lining with Chantilly hats and things.”