Cheese
2190 recipes found
Date and Honey Kugel
Sweetened with dates and honey, this caramel-scented noodle kugel will be the perfect addition to your Rosh Hashana menu. While many noodle kugels are typically made with sour cream and cottage cheese, this one uses cream cheese and milk in the custard for a creamy and rich result that can easily be made pareve, meaning it uses no meat or dairy products (see Tip). Toss the chewy noodles with the spiced date and honey custard and jammy chopped dates. Bake until the custard is just set and the noodles develop crispy edges. Serve cold, with a hefty drizzle of honey on top.
Cabbage Parm
Cabbage confirms its status as one of the vegetable kingdom’s most versatile ingredients in this untraditional yet deeply comforting dish. Roasted at high temperature, the cabbage becomes sweet and smoky, providing a complex vegetarian foundation for the classic parmesan treatment often applied to eggplant or mushrooms. The traditional bread crumbs are replaced with chunky croutons, which deliver a textural crunch — and it’s a good idea to make extra, for soaking up the sauce or even just for snacking. Experiment with different varieties of cabbage; conical Caraflex will deliver a sweeter finish, while savoy, with its looser leaf structure, has a milder flavor and can cook in less time.
Riso al Forno alla Pizzaiola (Pizza Rice)
In Italian, pizzaiolo refers to a person who makes pizza. When a dish is alla pizzaiola, it incorporates the flavors of a typical tomato sauce found on pizza. For this simple preparation, arborio rice is simmered in a tomato sauce and cooked until just al dente. The mixture is then topped with cheese and baked until the cheese is soft and gooey. The result — a riff on pizza in rice form — is hearty comfort food that’s an easy enough lift for a weeknight.
Salsa di Noci (Walnut Sauce Pasta)
Simple yet luxurious, this creamy Ligurian sauce makes good use of walnuts, which are grown throughout the Italian countryside. A variant of pesto, it requires few ingredients — walnuts, milk, bread, garlic, cheese and oil — and can be prepared while the pasta cooks. Many methods call for blanching walnuts, some roast the nuts and others don’t call for either (there are also versions that add pine nuts). Here, a quick blanch softens the nuts and gets rid of any bitterness, resulting in a more buttery and creamier sauce. Traditionally paired with “pansotti” (a greens and herb-filled ravioli ), the nutty sauce works well with trofie and all sorts of pasta shapes. Fresh woodsy marjoram is a classic finishing herb for this sauce, but its slightly piney bitterness can be strong; you could try chopped parsley for a lighter alternative.
Chicken Casserole With Mushrooms and Spinach
This casserole is chock full of delicious veggies with a homemade creamy base. Parmesan is mixed throughout the casserole and also melted on top, giving this dish some flair that’s more akin to a creamy risotto. Instead of relying on a condensed soup, this recipe makes a simple cream sauce: Flour is sprinkled on the cooked mushrooms and onions then heavy cream and chicken stock are whisked in just before the Parmesan is folded in. Be sure to season each layer of the casserole — from the spinach to chicken. For a shortcut, the meat from a rotisserie chicken works great here.
Sheet-Pan Lemon-Ricotta Pancakes
Reminiscent of an Italian lemon cheesecake, lemon-ricotta pancakes are a brunch menu favorite. This recipe spares you the task of standing at the stove flipping pancakes, instead employing a sheet pan and the oven, which makes this recipe ideal for effortless entertaining. Whipping the egg whites helps keep the pancakes light and fluffy, so the ricotta can add flavor without extra weight. A splash of almond extract and lemon zest are the perfect pair for brightness and a fantastic oomph of flavor. The large-format pancake feeds a crowd and tastes just as good hot, at room temperature or served as leftovers the next day. While it bakes, make the (optional) lemon whipped cream, a simple confection that turns this easy dish into a show-stopper.
Carbonara Two Ways
This rich carbonara remake, with diced ham and thick cut bacon, turns bacon, eggs, and ham into an easy weeknight dinner.
Creamy Sun-Dried Tomato Pasta
With a focus on fast flavor, this pantry pasta recipe transforms a whole jar of sun-dried tomatoes into the perfect easy pasta sauce. To make the most of the sun-dried tomatoes, the majority of the tomato oil from the jar is used to sizzle the shallots until sweet and translucent. The lively sun-dried tomato tartness is balanced by the addition of heavy cream, savory Parmesan and perfectly mild spice. Al dente cooked linguine is tossed in the vibrant orange sauce, which is strongly reminiscent of a brighter, more complex vodka sauce. A big splash of starchy pasta water ties everything together for a glossy weeknight pasta.
Miso Mushroom and Leek Pasta
Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.
Parmesan-Crusted Salmon Caesar Salad
This fast weeknight recipe uses your favorite store-bought mayonnaise and bottled fish sauce in an easy Caesar dressing. And then, in an even more resourceful move, it uses that same dressing to coat salmon fillets, to help prevent overcooking, and to adhere a Parmesan crust. As the fillets broil, the layer of cheese bubbles and caramelizes to form a crispy, salty coating, a texture that only enhances the crisp lettuce. (For a vegetarian version, you can also use this method on avocado halves.)
Sweet Corn Carbonara
Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no longer fit in the meat slicer in place of guanciale, and adds in-season sweet corn to the mix. True to Mr. Serva's waste-not philosophy, he utilizes every part of the corn too: kernels in the dish, cobs to flavor the pasta water, and silks as a sweet and surprising garnish. This approach results in a luscious carbonara punctuated by summer sweet corn, making it a perfect dish for late summer and early fall. While finocchiona salami and Calabrian chile paste are well worth sourcing, any salami or chile paste you have in your refrigerator work well here too.
Smoky Shrimp Saganaki
Inspired by Greek shrimp saganaki, this dish combines wonderfully sweet shrimp, tomatoes and feta with subtly smoky dried Mexican chiles. The aromatics — cherry tomatoes and garlic, plus an assortment of dried and fresh chiles — simmer and confit in oil in the oven, with shrimp and feta added toward the end of cooking, broiling quickly, to create a wonderfully oozy, charred dish. It’s a simple, one-pan weeknight meal that cooks in just 30 minutes. This recipe allows flexibility in your choice of chiles; whichever you choose, the gentle confiting of the chiles releases their flavors, adding nuanced heat to complement the bright and tangy tomatoes and feta. You can switch out the ancho chile for pasilla chile, or dial up the heat with a fruity Scotch bonnet. Enjoy this dish straight from the pan, mopped up with a piece of crusty bread. Any leftovers can be easily turned into a show-stopping pasta sauce, making this recipe a versatile addition to any recipe collection.
Fettuccine With Creamy Black Garlic Sauce
This pasta features a back-pocket sauce that credits its complexity to black garlic, garlic aged under low heat and high humidity until it becomes dark and chewy, like dehydrated fruit with pungent savory notes and a molasses-like sweetness. You can buy black garlic online or at health or gourmet shops, and smash it into dressings, marinades or into this pasta sauce made with cream cheese. The hot noodles instantly melt the cheese into a velvety cream, so the dish requires no complicated technique or extra cooking, yet still manages to feel luxurious. Dress up the finished dish with sautéed mushrooms or shrimp, braised greens or even frozen peas.
Broccoli Pasta With Salami Bread Crumbs
Turn those last slices of salami into a terrific crispy topping for this quick weeknight pasta meal. Simply chop and toast them up in olive oil with bread crumbs until golden and crunchy, for savory meaty bites that complement the veg-heavy pasta. Chopping the florets into smaller pieces helps them cook faster and also guarantees scoopable pasta with broccoli in each bite. Leftovers make a fantastic cold pasta salad the next day, and the bread crumb topping can be refrigerated and scattered on green salads in place of croutons.
Roasted Brussels Sprouts Caesar With Tahini
This wintery twist on Caesar salad upholds the beloved creamy, crunchy and punchy characteristics while opting for a new set of greens — and a flavorful vegetarian alternative to anchovies. Tahini acts as both the thickening agent for the dressing, binding it together, and the flavor maker: Its sesame seed nuttiness and creamy texture balance the bitter undertones of the roasted brussels sprouts, which form the base of this salad. Quartering the sprouts decreases the cooking time and their size, so you can eat them by the forkful.
Pastina al Pomodoro
Pastina al pomodoro is a classic Italian dish of small pasta that is cooked in the style of risotto until creamy and comforting. Orzo is the traditional pasta of choice for this dish, as its shape resembles a grain of rice, but pastina (small pasta) can be made with several different shapes of pasta. The pasta is cooked using the risottata method: It gets toasted with aromatics in olive oil, stirred to coat in tomato sauce and then simmered until tender, gradually moistened with hot water as you would with a risotto. This process releases the starch from the pasta, giving the sauce an incredibly creamy texture and mellowing the acidity in the tomato sauce. Sauce and pasta cook simultaneously in this one-pot pastina, creating a perfect weeknight meal with little effort.
Crispy Artichoke Pasta
Fast enough for a Tuesday night mad dash to dinner, this pantry pasta tastes more like a restaurant dish — and no one has to deal with trimming and pruning a spiky artichoke. Instead, canned artichokes are brought to the peak of their crispy potential. The key is to remove as much water from the artichokes as possible by pressing them gently with paper towels (as you would tofu). Some of the artichokes are fried in olive oil until shatteringly crisp, then the rest cook gently in more oil, along with garlic and chile flakes, to soften. They’re all mixed with pasta and Parmesan into a stunning weeknight meal.
Tortellini Salad with Zucchini & Roasted Garlic
This tortellini salad is perfect for make-ahead lunches & makes great use of zucchini! The roasted garlic isn't necessary but in my opinion, worth it!
Grilled Tomato Sandwich and Cheese Soup
Few comfort meals can rival a warm, gooey grilled cheese paired with a steaming bowl of tomato soup. While countless recipes exist for this classic duo, let's explore a twist: a grilled tomato sandwich with cheese soup. With the addition of smoky, porky 'nduja (a spreadable Italian sausage), this sandwich takes on an almost pizza-like quality. If pork isn't your thing, feel free to swap in your favorite spread like pesto or romesco. The accompanying cheese soup couldn't be simpler—it's more of a technique than a recipe. Use any good melting cheese (I chose white cheddar this time). You'll wonder why you haven't tried this sooner!
Orzo Vongole With Zucchini
Inspired by the flavors of pasta alle vongole (spaghetti and clams with garlic), this brothy version features clams and orzo with sweet zucchini, which pairs particularly well with briny shellfish. The littlenecks steam open and release all of their wonderful liquor, which later gets readily absorbed by the pasta. A final swirl of butter and Parmesan creates a lovely silky sauce, studded with flecks of fresh parsley. When cooking with fresh clams, give them a good scrub to shed any grit and discard any clams that have cracked shells or are open before cooking. If fresh clams are hard to come by, you can substitute them with two (6-ounce) cans of whole clams; if the canned liquid tastes good, you can use it in place of the bottled clam juice.
Lemon Icebox Pie
This tangy, creamy lemon icebox pie hits all the high notes, and it couldn’t be easier to prep. Using lemon curd provides a ton of lemony tartness and flavor, and means that you don’t need to fuss around with juicing and zesting fresh lemons. The cream cheese balances out the tart citrus notes, while also making this recipe super creamy. And you don’t even need to turn on your oven. Be sure that your cream cheese is super soft so that there won’t be lumps in your pie. This pie can be served straight from the freezer for a semifreddo-like texture. Plus, it cuts precisely when it’s very cold. You may also opt to let it rest at room temperature to soften a bit before serving.
Sungold & Heirloom Tomato Tart
A tomato tart filled with a ricotta-mascarpone filling and sliced heirloom tomatoes. I also pile on fresh Sungolds dressed in olive oil and salt.
Crispy Gnocchi With Spinach and Feta
Inspired by the herbaceous and jaunty flavors of spanakopita, the savory, ever popular Greek pie, spinach and feta headline this textural gnocchi salad. The spinach is not cooked, but is simply massaged, which softens it while ensuring it maintains its leafy structure. Incorporating some feta to the spinach massage is a functional move — the salt in the feta helps to tenderize the leaves — but it also adds a hint of quiet luxury to this dish, as the leaves become coated with the creamy, briny cheese. Be heavy-handed with your herbs and lemon, as these bring boldness and freshness that play off the saltiness of the feta. Everyday shelf-stable gnocchi from your local supermarket is perfect for crisping in the pan; if you choose to use frozen variety, no defrosting is required.
Charcoal-Grilled Corn With Honeyed Goat Cheese
The taste and appearance of corn grilled directly over a charcoal flame is unparalleled. The kernels become bright yellow, firm and plump, both smoky and sweet, speckled black, with bits of char. To make them even more stunning, the ears are coated with a sweet, tangy goat cheese spread that melts into every crevice, a fun, welcome alternative to simply basting cobs with butter.