Cheese
2190 recipes found
Roasted Tomato and Corn Pie With Cheddar Crust
In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that’s on the just-right side of juicy. Make sure you bake it long enough, and don’t be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that’s not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.
Steak Tacos With Pineapple Salsa
This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen. Get some fresh tortillas and a pound of skirt steak, then make salsa from mostly fresh or canned pineapple, pickled jalapeños and a healthy couple shakes of chile powder, along with plenty of chopped cilantro. Shower the steaks with salt and pepper, and broil them for 2 to 3 minutes a side until they’re perfect and rare. Warm the tortillas. Grate some Cheddar. Rest the steak, slice it, and serve with the tortillas, cheese and that awesome salsa. Anyone want to watch a movie after dinner? We have time. 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.
Lemon-Raspberry Danish With Mascarpone
This braiding technique looks fancy, but it couldn’t be easier to achieve. The lemon-raspberry-mascarpone filling is pudding-like, which makes it important to weave the dough as tightly as possible to prevent too much leakage (though a little is to be expected). Let the pastry cool completely before glazing and serving. This allows the glaze and the filling to set properly; impatient slicers will be met with a sloppy filling rather than a creamy one.
Croque-Monsieur Breakfast Casserole
This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.
Deluxe Cheesecake
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes. It makes an excellent backdrop for almost any ripe and sweet fruit. Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
Cream Cheese Swirl Tart With Chocolate Crust
This eye-catching tart nods to a classic fruit-topped cheesecake, but is far easier to put together and starts with a cocoa-and-oat streusel press-in crust, instead of traditional graham crackers. Fruit preserves are folded into the tangy no-bake filling to create swirls. You can serve the tart immediately, or keep it in the refrigerator for up to 24 hours. Using a pan with a removable base allows you to unmold the tart and serve it on a platter, but you could also use a glass or ceramic pan and serve the dish directly from the pan. Serve alone, or top with fresh berries.
Moroccan Nachos
This Moroccan twist on the much-loved appetizer features kefta, a ground beef (or lamb) mixture seasoned with parsley, cilantro, mint, paprika and cumin, and a spicy-sweet harissa salsa. Both give these nachos an unusual kick that’s as festive as it is comforting. Creamy guacamole, bright with lemon zest and juice, balances everything out. To save time, cook the kefta mixture and prepare the salsa in advance. Using a combination of fresh and canned tomatoes creates a not-too-runny and not-too-chunky consistency that’s ideal for drizzling over a tray of nachos. That said, feel free to swap the fresh tomatoes for half a 14-ounce can crushed tomatoes or vice versa.
Risotto With Smoked Mozzarella and Escarole
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
Harissa and Miso Spaghetti
In this recipe, harissa and miso turn spaghetti into a comforting meal reminiscent of carbonara. Together, these two condiments bring sweetness, a touch of heat and just enough umami to call for a second serving. The bread crumbs are optional but they are totally recommended; they can be prepared in advance and kept for two days in a sealed container.
Spinach-Artichoke Stuffed Rolls
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions — but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
Crustless Egg and Cheese Quiche
If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.
Coffee and Cream Coffee Cake
In most classic coffee cakes, cinnamon plays a starring role, but this recipe puts coffee flavor front and center thanks to the addition of brewed coffee and espresso powder (or instant espresso). Espresso powder adds strong flavor, and it’s fine enough to dissolve completely so you don’t get any crunchy bits. A ribbon of cream cheese runs through the center of the cake, complementing the coffee flavor like a splash of cream in a cup of coffee.
Skirt Steak With Salsa Verde Salad
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Cacio e Pepe Frico
A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe. Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan. (Pecorino on its own may be too salty once it concentrates in the oven.) Snack on these with wine or spritzes, or crumble them over pasta, salad, soup or anything that likes a grating of cheese.
Alfredo Sauce
Alfredo di Lelio, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality.
Italian Wedding Soup With Turkey Meatballs
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Cheesecake Pudding
This easy stovetop pudding is smooth, rich and tangy, just like your favorite cheesecake — but it’s far faster (under an hour), far easier (no fussy water baths) and far less intimidating (the topping won’t crack). It’s considered a boiled custard, meaning the ingredients are heated slowly until the mixture forms large bubbles in the pot. Whisking the cornstarch and sugar together before adding them to the custard is a crucial step that helps the sugar granules break up the starch, which prevents lumps. This silky pudding is delicious served alone, enjoyed with just a spoon, but you can also gussy it up with fresh berries and crumbled graham crackers for a more cheesecake-like experience.
Ricotta Dumplings With Buttered Peas and Asparagus
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn’t require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.
Chopped Salad
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don’t toss everything together until just before serving — and, preferably, do so at the table for maximum impact.
Baked Mushrooms and White Beans With Buttery Bread Crumbs
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture’s sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish’s silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Octopus Bolognese
This quick and rich nontraditional riff on bolognese features convenient yet under-used tender and meaty tinned octopus. Look for octopus that’s packed in olive oil; the oil will add depth to the sauce, along with clam juice to heighten the seafood flavor. Tangy capers brighten the sauce, while nutty Parmesan rounds it out. (Cheese can typically overpower the delicate flavor of seafood, but octopus has a hearty texture and here, it is enhanced by a hit of nutty Parmesan cheese.) Serve it over pasta or polenta; it’s also great with mashed potatoes or sopped up with crusty bread.
Skillet Refried Beans With Avocado and Radish
This hearty vegetarian mash-up of burritos and seven-layer dip is a crowd favorite for good reason: It’s easy, it’s fast and it encourages diners to gather around the table and fill their tortillas however they wish. Canned refried beans seasoned with a dash of cayenne are heated through on the stovetop, then topped with a generous sprinkling of cheese. Before serving, lots of cool, crunchy toppings like avocado, grated Cotija cheese, snap peas, radishes and romaine lettuce are piled on top. The toppings make it feel like a proper meal, though you could serve it with tortilla chips as a snack or with eggs for brunch.
Herby Rice Salad With Peas and Prosciutto
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it’s al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book “Ruffage: A Practical Guide to Vegetables” (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.
Cheesy Breakfast Egg and Polenta Casserole
If you’ve had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham — or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that’s loaded with flavor.