Cheese
2192 recipes found
Apple Green-Chile Pie With Cheddar Crust
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Lemony Whipped Feta With Charred Scallions
A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable. Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven. Serve with pita chips or buttery crackers, and if you’re an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.
Figs Stuffed With Goat Cheese
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Buffalo Cauliflower Dip
The most negotiable part of Buffalo wings, it turns out, are the wings. Buffalo crudités can be just as crisp, Buffalo chicken dip just as tangy, and Buffalo cauliflower dip just as spicy and alluring. The whole dip — from caramelizing cauliflower to stirring together the creamy hot sauce base and baking on the generous layer of cheese — is made in one pan. You can bring the pan right to the table with dippers of choice and watch it disappear. Just because classic dishes are made a certain way — and Buffalo wings have a cult following, no doubt! — don’t be afraid to riff on them once in awhile. That's how new classics are made.
Southern Broccoli Salad
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Stuffed Mushrooms With Panko and Pecorino
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don’t throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.
Squash Blossom Quesadillas
Summer Squash Fritters With Garlic Dipping Sauce
David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Vegetarian Meatballs
Seasoned with Parmesan, ricotta, fennel seeds and oregano, these meat-free Italian meatballs capture all the flavors of the classic. Cremini mushrooms and chickpeas mimic the texture of ground beef, bulgur helps bind the mixture together, and ricotta keeps it tender. The balls are rolled in a light coating of bread crumbs and Parmesan that crisps as it bakes, but if you prefer a saucy meatball, skip the coating and simply bake until firm, then simmer in marinara. Any extra coating mixture can be toasted in the oven and sprinkled over roasted veggies or creamy pastas. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.
Roasted Broccoli With Almonds and Cardamom (Malai Broccoli)
This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don't be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.
Spinach and Pea Fritters
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you’d like to use fresh peas and spinach, you’ll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Celery Salad With Apples and Blue Cheese
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese — celery’s classic cohort — provides punch. Flavorful enough to stand on its own, this salad isn’t so striking that it doesn’t play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Spam Macaroni and Cheese
This decadent yet simple recipe pairs creamy macaroni and cheese with crispy, salty-sweet diced Spam for a dish that bridges Puerto Rico and the South. It’s much quicker than most homemade macaroni and cheese recipes (which often require making a roux and cream sauce), without sacrificing texture or flavor. It is also incredibly adaptable, because it will work with most cheeses. If you have the time and the will, sprinkle the finished macaroni with extra cheese and bake under a low broil for 5 to 10 minutes until toasted. During tough times, a box of instant mac and cheese and a can of Spam will also yield delicious results.
Parmesan Smashed Potatoes
My friend Antonia Bellanca taught me this old fashioned recipe, which I featured in “The Barefoot Contessa Cookbook” (Clarkson Potter, 1999). These are simple, flavorful and come together quickly. Use an electric mixer and don’t peel the potatoes!
Buffalo Grilled Mushrooms
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms’ moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that’s a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they’re cooked through.
Warm Potato Salad with Goat Cheese
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Baked Ziti With Sausage Meatballs and Spinach
Baked ziti is meant to feed a crowd, and this one surely does. “Cheater” meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.
Dickie's Canapes
Tomato-Green Bean Salad With Chickpeas, Feta and Dill
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Parmesan Mashed Potatoes
Mashed potatoes are an essential Thanksgiving side dish but can be time consuming. Instead of starting with raw potatoes, then peeling, cutting and boiling them, start with these prepared potatoes and no one will know you didn’t make the dish from scratch. I tested many varieties of prepared mashed potatoes and Bob Evans refrigerated potatoes were the best.
Sweeney Potatoes
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns. Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish. Ms. Passanisi uses fresh russet potatoes and no condensed soup, but plenty of cream cheese, sour cream, butter and cheese. "Legendary," she calls the dish. And so it is. Small portions are best. It's rich. And feeds a crowd.
Cheesy Chicken Parmesan Meatballs
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Bruschetta With Cabbage Braised in Wine
Long-simmered cabbage provides a sweet flavor for this bruschetta. The wine-braised cabbage is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen. If you don’t cook with wine, substitute vegetable stock, chicken stock or water for the wine. You could also top the bruschetta with a simpler cabbage sauté, but I love the sweet flavor of the long-simmered cabbage.
Mushroom-Parmesan Tart
Cremini mushrooms and Parmesan star in this hearty tart, a comforting winter brunch or lunch when paired with a vibrant salad. Make the crust from scratch, and you’ll have two tart shells for the work of one — one for now, and another for later. Chances are you’ll want to make this tart again and again: It’s a relatively easy, make-ahead crowd-pleaser. But if you don’t have time (or energy) to make the dough, a store-bought pie crust will serve you well.