Cheese
2192 recipes found
Blue Cheese Dressing
Blue Cheese Spread
This spread can be served with chicken-skin "crackers" for an elegant game-day hors d'oeuvre.
Oliver's Chicken Wings
Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season’s bounty.
St. Anselm’s Iceberg Wedge Salad
This wedge salad, adorned with blue cheese and warm bacon vinaigrette, is served at the restaurant St. Anselm in Brooklyn. The revelatory vinaigrette is actually a roux made with bacon fat, then thinned with cider vinegar and water, a hit of sugar and another of Dijon mustard. It is superb, and it would not be out of place drizzled over grilled asparagus, accompanied by chopped hard-boiled eggs.
Warm Lentil Salad With Goat Cheese
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that’s why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don’t plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can’t find the sharper tasting, wispy wild variety.
Trinidadian Macaroni Pie
Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it’s the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you’re able to find New Zealand Cheddar (or “Trinidad cheese” as it’s called on the island), don’t pass it up.
Tomato Aspic With Blue Cheese Dressing
Herb-Marinated Chicken Wings Stuffed With Scallion Goat Cheese
Savory Babka With Ricotta and Herbs
This cheese-filled bread has the same soft, rich dough of a traditional babka, but instead of being filled with cinnamon or chocolate, it has an herb-speckled, garlic-scented ricotta swirled throughout. Some optional chopped ham or olives give the bread an even saltier tang, but you can leave it out for something milder. Leftover babka makes excellent toast or — if you want to take it to another level of gooeyness — grilled cheese sandwiches.
Portobello Patty Melts
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Scallion-Cheddar Cornbread Stuffing
This stuffing — or, you can call it a dressing — is baked outside the turkey so that it develops a crisp topping. You’ll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.
Cabbage Gratin
Chicken Wings Stuffed With Chevre
Gratin of Onions
Croque-Monsieur With Swiss Cheese
Turkey Cubano
Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.
Baked Codfish With Spinach and Cheese Sauce
Cacio e Pepe Crackers
These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.
Whole-Wheat Fettuccine With Spicy Broccoli Rabe
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe. This dish will come together in short order, once you have your fresh whole grain pasta ready. Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess. This recipe makes more than you need, so freeze the rest and cook as normal for a hearty, satisfying meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Savory Roasted Pumpkin Pie
Tostadas With Beans, Cabbage and Avocado
Beans are traditionally fried in lard, but I use a small amount of grapeseed or sunflower oil instead, and rely on the broth from the beans for flavor. This is a great buffet dish for a Mexican dinner party. I prefer to toast the tortillas using the microwave method, but you can also deep-fry them.
Sicilian Involtini With Ham and Cheese
In Sicily, where I learned to make these savory bundles, cooks make them at home, or buy them in butcher shops, ready for the oven. Fillings vary, but this one with prosciutto cotto and cheese is a favorite. The rolls are threaded on skewers with bay leaves and bread slices, showered with bread crumbs and olive oil, then baked.
