Cheese
2192 recipes found
Roasted Tomatoes and Whipped Feta on Toast
I love putting roasted tomatoes on toast with whipped feta, and it’s the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it’ll have too much liquid in it to set up properly. If you’re really strapped for time, you can substitute fresh ricotta for the feta, but it’s not going to make your tomatoes pop quite as much.
Lamb Chops With Dates, Feta and Tahini
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It’s a festive, colorful, company-worthy main course that comes together fast.
Santa Rosa Plum Galette
Roman Style Baked Semolina Gnocchi
Beans and Garlic Toast in Broth
A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don’t have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won’t be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.
Curried Mousse
Helen Oless's Cheddar Cheese Ring
Dulce De Leche Cheesecake
Roasted Peppers With Lemon Ricotta
Roasted peppers are culinary chameleons — they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that’s enlivened with lemon zest and juice. If you’ve got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party — it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.
Baked Spinach-Artichoke Pasta
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
Pave of Tomato and Cabbage With Basil Broth
Kolaches
Ricotta Cream
Cheese With Truffle-Flavored Vinaigrette
Crook’s Corner Hoppin’ John
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. “I try to make a personal statement.” An example was his hoppin’ John. A typical version of the time consisted basically of cooked peas — black-eyed or crowder — served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
Beet Green, Rice and Ricotta Blinis
The idea for this comes from Deborah Madison’s Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, “Vegetable Literacy,” which explores vegetables from 12 families of the vegetable kingdom. Ms. Madison is always inspiring, and I think this is her best book to date. These are chunkier than pancakes because of all the rice, but they are more cake than fritter. Let them rise on the griddle – don’t press them down – and allow them to cook for 3 minutes on each side. I like to serve them with a dollop of tomato sauce. You can make smaller cakes to serve as hors d’oeuvres or snacks.
Pasta With Creamy Goat Cheese and Snap Peas
Utica Greens
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
Zucchini And Cheddar Cheese Soup
Old-World Raspberry-Cheese Squares
Crustless Pizza
Lamb Chops Fried in Parmesan Batter
This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing it thoroughly enough.
Hamantaschen
