Cheese
2192 recipes found
Sauteed Stuffed Veal Birds
Turkey Steaks With Parma Prosciutto
Manicotti With Cheese Filling and Bolognese Sauce
Pesto Pizza
Four-Cheese Pizza With Basil
Spinach Salad with Prosciutto and Persimmon
This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.
Ricotta Gnocchi With Herbs
Phyllo Pastry With Fresh Figs and Ricotta
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make. Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes. Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones. Each pastry requires just one sheet of dough. Any remaining leaves can be carefully wrapped and refrozen.
Seared Sea Scallop Saganaki With Feta
Black Bean and Goat Cheese Quesadillas
For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.
Quick Quesadilla With Dukkah
Dukkah has so many of the attributes of a snack food – crunch, a little bit of salt (as opposed to a lot of salt), spice. I realized that very little salt is required when the salt is combined with spices and ground or chopped nuts and seeds to give your palate that hit of snack-food pleasure. And it occurred to me that dukkah could also fit the bill as a low-sodium seasoning for all sorts of dishes.
Tomato Pudding in Cherry-Tomato Cups
Chopped Summer Salad With Beets and Goat Cheese
Roasted Figs With St. AndrÉ And Thyme
Grilled Cheese Sandwich on the Grill
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not only crisps, but also acquires a deep smoky flavor. (Stale bread works especially well here.) If you want to add chopped grilled vegetables, pickled peppers or anything else to your sandwich, mix it cold or at room temperature with the cheese before piling it onto the bread.
Herb Crepes With Goat Cheese Filling
Crepes make delicious, easy finger foods. Cut them in half, top with a filling, then fold them in half and again in half, so they’re like little coronets. These thin pancakes are easy to make in today’s heavy nonstick crepe pans. Give the batter plenty of time to rest so that the flour swells and softens; that will make the crepes delicate.
Tiny-Dice Caponata on Parmesan Croutons
Tomato, Kale and Mozzarella Sandwich With Parsley Pesto
This sandwich is an example of how you can get more vegetables into your diet and also get away from the drab ham and cheese you’ve been taking to work. It’s a stack of parsley pesto, Roma tomatoes, mozzarella and blanched kale on focaccia.
Toast With New York State Goat Cheese
Family Pizza
“The Batali Brothers Cookbook,” published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing some of his classic dishes into simpler, weeknight-dinner versions. The Batali family pizza recipe is highly practical: small rounds cooked on a stove, no pizza oven or grill required. Yes, there are a number of steps to making the dough, but the plain parbaked crusts last for days, and need only be topped and broiled when it’s time to eat.
Grilled Vegetables With Robiola Cheese And Pesto
Ricotta Dumplings With Red Pepper Sauce
Herbed Goat Cheese Tartines
Pasta With Roasted Red Peppers and Goat Cheese
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he’d start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he’d whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday’s bread became today’s bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They’re useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it’s delicious in this dish — but not required.