Cheese
2192 recipes found
Eggs Baked With Asparagus
Pizza With Sweet and Hot Peppers
This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version.
Cheese Pudding
Potato Gratin
Pizza con tutti (Pizza with everything)
No-Churn Ice Cream
Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve. If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
Modern Timpano
A timpano is a highly festive, drum-shaped, baked pasta torte filled with all kinds of delectable goodies — meatballs, cheeses, sausages or ragù, hard-boiled eggs and penne, all coated in a rich Sunday-gravy-type tomato sauce. This updated version is more streamlined, nixing the eggs and meatballs in flavor of roasted squash and sautéed garlicky broccoli rabe, and using purchased fresh pasta sheets instead of homemade. It’s lighter, a little easier and a lot more colorful, without sacrificing the cheesy, meaty essence of the dish. Making a timpano is undeniably a project, but you can do much of the work a few days ahead, including making the sauce and cooking the vegetables, which can be made up to 2 days ahead. Then set aside half an hour before baking to layer everything in the mold. Serve this at a dinner party when you’re looking to impress.
Potato-Cheese Pierogies With Bacon
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food. Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes. She tops the pierogies with bacon as a treat. Alternatively, you can also serve them dressed with a little melted butter and chopped chives.
Pasta With Sausage, Caramelized Cabbage and Goat Cheese
Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage. Goat cheese adds tang and helps create a cream sauce that ties everything together. Feel free to use this recipe as a guideline to come up with your own variation: Try it with your favorite shape of pasta, swap out the thyme for dill, parsley or another herb, or substitute the goat cheese for Parmesan.
Crunchy Baked Potatoes With Anchovy, Parmesan and Rosemary
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Cheese Enchiladas With Chili Gravy
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.
Hot Shoppes' Mighty Mo Burger
Mac-and-Cheese
Spaetzle With Kielbasa and Caramelized Onions
Spaetzle is basically a blank, buttery canvas that will absorb whatever flavorings you care to mix into it. I’ve served the dumplings plain with melted butter and chopped chives. I’ve crisped them in a pan of brown butter and almonds. I’ve topped them with hearty beef stew. But layered with cheese and caramelized onions is still my favorite variation.
Beet Salad With Goat Cheese Toasts
A beet salad can be spectacular if you roast your own beets, specifically fresh ones, not vacuum-packed or canned. They take at least an hour to cook so it’s a good idea to make them early, even two days in advance. Then, this tasty salad can be assembled in a few minutes. Choose any color beet, but the golden ones make an impression.
Corn Risotto With Okra And Shiitake Mushrooms
Tortilla Stack With Chili-Tomato Sauce
Frisee Aux Lardons
Dandelion Salad With Beets, Bacon and Goat Cheese Toasts
Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor. It still tastes very French, as do the goat cheese toasts.
Pizza Calzone
A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements. For those who can’t give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough.
Garlic Knots
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest — or “rise” — twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it’s the garlic butter that’s the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Green Chile Cheeseburger Deluxe
In New Mexico, where many traditional dishes contain roasted green chiles, it’s only natural that hamburgers get the chile treatment, too. If you don’t have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños — a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of “queso amarillo” will do, but domestic Monterey Jack or Muenster may be even better.
Goat Cheese Ice Cream With Fennel, Lemon and Honey
Very popular a few years ago, goat cheese ice cream deserves bringing back to the fore. The goat cheese supplies a tang similar to the flavor of cheesecake. Layer the honey into the ice cream mixture after it has churned. Blueberries make a nice accompaniment. For peace of mind, make the ice cream one day before serving.
Sugar Snap Peas With Yogurt, Feta and Dill
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you’ll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they’re tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.