Cheese
2190 recipes found
Pistachio Bundt Cake
If you’ve never been a fan of Bundt cake, this one just might change your mind. The key to this cake’s moist crumb and sweet, nostalgic flavor is instant pistachio pudding mix, a trick that the chef Joshua Pinsky learned from his mother. A simple lime glaze and whipped ricotta for dolloping make this recipe feel more special than your average snacking cake. This also works well as a make-ahead dessert, retaining its moisture and flavor over a few days. Try making the whipped ricotta a day ahead: It’ll thicken and become even creamier overnight.
Cheese and Spinach Phyllo Rolls
Tangy and bright, these phyllo rolls make for a great appetizer when you’re preparing food to entertain or to share. The star here is the sumac onion filling, which adds a wonderfully sharp surprise inside crispy phyllo. Though these rolls gain complexity from feta, halloumi, toasted pine nuts and fresh spinach, mint and parsley, they’re also quite forgiving in that you can always use different cheeses, herbs or nuts. Feel free to play around with different phyllo shapes; thicker cigars or even triangles both look great.
Grilled Cucumbers With Tomato-Cardamom Dressing and Mozzarella
Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you’re into creamy cheeses, then burrata works very well here, too — or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.
Cheesy Baked Pasta With Sausage and Ricotta
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Cheesy Bread Balls in Tomato Sauce
It’s hard not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed. If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way. The extra cheese can then be added to the sauce around the bread balls just before broiling. This dough method isn’t complicated, but you could work with store-bought pizza dough to save on time.
El Cholo’s Sonora-Style Enchiladas
These chicken-filled, Sonora-style enchiladas have been offered at El Cholo in Los Angeles since it began as the Sonora Café in 1923. They are based on the recipe of Rosa Borquez, who started the restaurant with her husband, Alejandro. Both were born in the Mexican state of Sonora. This dish, with stacked tortillas rather than rolled, is known in Sonora as “enchiladas chatas,” flat enchiladas. Adapted from “A Taste of History: With Authentic El Cholo Recipes” by Ron Salisbury (2020), this recipe includes a chicken stew base with tomatoes, poblano and white pepper, plus a classic red enchilada sauce with smoky dried chiles and a green enchilada sauce with verdant notes from tomatillos, fresh chiles and spinach. A fried egg crowns the top.
BBQ Chicken Pizza
This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck’s famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.
Spinach and Chermoula Pie
This pie is a great way to use up your freezer staples: that one bag of frozen spinach and that packet of puff pastry sitting in the back. Feel free to make this pie your own by playing around with the herbs and spices. You can also veganize it by leaving out the feta and using a vegan-friendly puff pastry. Typically used as a marinade or condiment, chermoula is a North African spice paste with a multitude of variations. Here, it is used twice, once to flavor the base and then again as a sauce to drizzle alongside.
Southern Macaroni and Cheese
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Risotto Milanese With Parmesan Stock
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
Sour Cream Chicken Enchiladas
The popular “Magnolia Table” cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don’t use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
BBQ Chicken Cheddar Biscuits
Chicken and biscuits: They just go together, and think of this take as a kind of homemade Hot Pocket. A buttery, flaky biscuit that’s everything a biscuit is supposed to be is wrapped around store-bought chicken, either rotisserie or fried, that’s been tossed with a barbecue spice blend for a little more flavor. (You can always use leftover chicken, if you prefer.) These biscuits are simple and to the point, not meant to be a lot of work.
Crunchy Spring Iceberg Salad
A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It’s particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.
Pumpkin Cream-Cheese Muffins
The little bits of cream cheese in these warmly spiced pumpkin muffins make for a rich and creamy treat that’s sweet and a little savory. The streusel on top is optional, but worth giving a try: It takes only a few minutes to put together, and adds an extra boost of cinnamon and a crisp texture to the top. Enjoy these muffins warm with a cup of tea for the perfect fall snack.
Fettuccine With Ricotta and a Fistful of Mint
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Set a pot of nicely salted water over high heat to boil. When it does, add the fettuccine, then get the rest of your dinner ready as it cooks to al dente. Chop up a fistful of mint and a small shallot if you have one (half a small onion if you don’t), mixing them into a cup or two of fresh ricotta, then loosening the mixture with a healthy drizzle of extra-virgin olive oil and a squeeze of lemon juice. Add some salt and pepper to taste, perhaps a shake of red pepper. When the pasta’s done, which’ll be about the same time as you’re done with the sauce, drain it in a colander and add it to a big warm bowl, then fold the cheese into it, mixing gently. Serve to adoration. Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.
Pasta With Chorizo, Chickpeas and Kale
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Roasted Delicata Squash and Mushrooms With Whipped Ricotta
Delicata squash has a delicate, edible skin, which eliminates the need to peel the fruit before roasting. The roasted flesh becomes golden, creamy and naturally sweet, balancing the earthy and meaty caramelized mushrooms. Ricotta cheese is transformed into a cool, creamy sauce with flavors reminiscent of ranch dressing; a quick spin in the food processor renders the grainy ricotta smooth and silky. Leftover sauce thickens in the fridge and makes a tasty spread for sandwiches, avocado toast or bagels and lox.
Spicy Red Pesto Pasta
Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Kale and Bacon Hash Brown Casserole
With bacon, eggs and hash browns in the baking dish, this sounds like breakfast — but it works just as well as lunch or dinner. This recipe from Joanna Gaines, the reigning queen of Southern home design, is a good example of how she works: Texas tradition but with some modern touches. You can use other kinds of frozen potatoes, like waffle fries, or add par-boiled fresh potatoes to the skillet with the kale and garlic.
Maangchi’s Cheese Buldak (Fire Chicken)
Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can’t find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, “Can you be my mom?”
Creamy Queso With Pickled Jalapeños
Queso, the crown jewel of Tex-Mex cuisine, is a creamy, tangy dip made with melted cheese. But it can't be just any cheese. This is one of those rare instances (see also: cheeseburger) where the preferred cheese is good, old-fashioned, highly processed American cheese. Velveeta is tops, but Land O'Lakes and Boar’s Head have deli versions that will do. Kraft singles work, too, but it's a lot of unwrapping. The pickled jalapeños in this recipe aren’t traditional, but they do add some welcome heat and a bit of tang that cut through the richness.
Stewed Romano Beans With Tomatoes
Romanos hold up to longer cooking, as you’ll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can’t find romano beans use regular green beans. Just reduce cooking time to 15 minutes.
Cabbage and Potato Gratin
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Grits and Greens
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar that’s stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.