Cheese
2190 recipes found
Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
Grilled Chicken Breasts With Arugula Pesto
Marinating chicken breasts in pesto before grilling them results in moist, flavorful chicken. This recipe also yields a big batch of arugula pesto, which leaves you with extra to serve on the side. (You could also add a touch of mayonnaise to any remaining pesto, then slather it on some grilled bread to make a chicken sandwich.) While classic pesto is traditionally made with pine nuts and basil, arugula adds a pepperiness that pops when the marinated chicken is grilled. The addition of fresh lemon juice balances out arugula’s bold, bitter notes while also tenderizing the chicken. Though pine nuts are traditional, walnuts are significantly cheaper — and add earthy flavor without overpowering the arugula or Parmesan. This pesto will keep in the refrigerator for up to 1 week or frozen for up to 3 months. Serve the grilled chicken alongside chopped salad, coleslaw or grilled zucchini.
Fresh Tomato, Basil and Prosciutto Pasta
This summertime pasta of lightly sizzled garlic and tomatoes with torn basil is satisfyingly easy and delicious. It’s also a reminder that with really great ingredients, not a lot of cooking is necessary to create a stand-out meal. Melt-in-your-mouth prosciutto and dollops of ricotta add a little richness to contrast with all the freshness, leaving you with a colorful main that doesn’t really need much else, but a sprinkle of crushed red-pepper flakes or a few thin rings of jalapeño or sweet red pepper could be welcome additions.
Pearl Couscous Salad With Shrimp and Feta
Bright lemon, mint and cilantro offset creamy feta and sweet corn in this crisp and crunchy salad. Pearl couscous, also known as Israeli couscous, is made of small pearls of chewy pasta that are a great base for so many flavors. Make sure to thoroughly drain the couscous after cooking to avoid a soggy salad. Sautéed shrimp make this into a meal, but feel free to add chopped chicken or your protein of choice.
Maroulosalata (Green Salad With Feta and Dill)
Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece. The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required. The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.
Oven-Fried Zucchini
Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics. Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite. First, slices should be uniform in thickness (1/2 inch) for even baking. Next, lightly salting both sides of each slice before coating draws out some of the moisture (make sure to blot the zucchini slices dry with paper towels). Lastly, a generous amount of cheese in the coating helps the zucchini brown and crisp. To avoid bread crumb-y hands, use one for dipping in the egg wash and the other for the panko. To retain their crispness, the zucchini are best served right away. Try them with marinara or pizza sauce for dipping.
Caesar’s Caesar Salad
The Caesar salad on the menu today at Caesar’s in Tijuana, Mexico, is but a distant cousin of the original version first served there 100 years ago. It is believed to have included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies. But Javier Plascencia and his family, who have been running Caesar’s for more than a decade, consider this iteration the best one yet. Romaine lettuce is coated in a creamy, intensely pungent dressing seasoned with anchovies, Dijon mustard, Worcestershire sauce and freshly squeezed lime juice. Garlicky, baked baguette croutons provide serious crunch. A few rules elevate a good Caesar salad to a great one: The leaves must be whole, crisp and cold; croutons must be sliced, not diced; and Parmesan must be applied generously.
Pasta Primavera
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.
Caesar Salad Dressing
This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Traditional recipes for the dressing call for egg yolks and a particular finesse that you’d find with a table-side restaurant preparation. This version, however, leans on quality, store-bought mayonnaise for a creamy base. Another key to Caesar is the richness of tinned anchovies. You could use anchovy paste for convenience’s sake, but if you mince the anchovies, you’ll be rewarded with a dressing that boasts a subtle texture. Other uses than the obvious salad: toss with pasta or use as a surprising dressing for crispy, pan-fried potatoes.
Berries and Cream Sheet Cake
Summer is time for simple desserts that can adapt to what is fresh and in season, and this one fits the bill. This moist sour cream cake is deeply flavored with vanilla and a bit of almond extract, and baked to the perfect texture that can stand up to a generous topping of berries and cream. The whipped cream topping is accentuated with a bit of cream cheese, which adds tang and also body, keeping the cream nice and billowy even if it sits for a little while. Top the cake with whatever berries look best at the market and get creative with the design. You can arrange the fruit in concentric circles, waves or totally randomly, and the results will be stunning.
Stuffed Peppers With Chickpeas and Cheese
Cozy, cheesy stuffed peppers are made vegetarian by using chickpeas instead of the usual ground meat. The cumin, tomato paste and chili powder give the filling its depth and heat, and plenty of scallions and herbs keep it bright and fresh. If you’d like to assemble the peppers ahead, you can. They’ll keep in the fridge overnight. Just pop them in the oven and add a few minutes to the baking time. Or bake them ahead and savor them later; these peppers are equally good served hot, warm or at room temperature.
Extra-Green Pasta Salad
This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!). The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic. If making it a day ahead, don’t add the basil garnish and cheese until you’re ready to serve.
Scuttlebutt
Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia. “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by Ms. Collerton’s practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste of the pickled beets, the lineup was set in stone. Saltie closed in 2017, but Ms. Fidanza brought the sandwich back at Marlow & Sons in 2020, when it became a best-seller once again. Ms. Collerton, who died of cancer in 2018, was not able to see its comeback. There are many components, and many shortcuts: Use store-bought pickled vegetables and focaccia; doctor up mayonnaise rather than making aioli. But the details make a difference: Ms. Fidanza says that “picking the herbs is a pain, but that’s just what you have to do.”
Braaibroodjie (Grilled Cheese and Chutney Sandwiches)
A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component. Mrs. Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch. A hinged grill-basket or baker’s twine helps keep the sandwiches together while they’re flipped. This recipe is adapted from one by cookbook author Jan Scannell, known as Jan Braai ever since he became the head of the National Braai Day initiative, founded in 2005. Mr. Braai believes that “the correct way to slice braaibroodjies is diagonally, and the correct time to serve is immediately.”
Strawberry Pretzel Bars
Old-fashioned strawberry pretzel salad, topped with gelatin, gets a modern makeover. Here, pretzels are tossed with graham cracker crumbs, then topped with a light cream-cheese mixture and finished off with strawberry jam and fresh strawberries, for a delicate sweetness. Cut the bars into bite-size pieces or bigger slabs. Either way, this old-new dish is sure to be a favorite.
Green Bean Salad With Dill Pickles And Feta
Green beans, feta and dill are old friends, but using dill pickles instead of dill contributes acid, crunch and verve to the classic combination. For maximum flavor, use pickles that are brined with fresh dill or dill seeds, and chill the salad for at least 30 minutes for refreshing, snappy bites. Keep in the fridge for up to 2 days to dole out alongside roast chicken or hot dogs, or on top of salad greens or grain bowls.
Migas
In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.
Chicken Pasta Salad with Grapes & Queso Fresco
This pasta salad feeds a crowd and hits all the flavor notes from sweet grapes to briny cheese and olives. Infinitely customizable, It's also a perfect make-ahead side that just gets better with time in the fridge.
Orzo Salad
This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.
Couscous Risotto With Tomatoes and Mozzarella
This caprese-inspired “risotto” swaps in toothsome pearl couscous for the usual short grain rice, cutting the time spent stirring in half. The result is a pleasantly chewy, creamy one-pot dish that, like true risotto, is easy to adapt. The tomatoes caramelize and concentrate in flavor when roasted, but if you don’t feel like turning on the oven, try replacing them with a heaping cup of drained and chopped roasted red peppers or sliced sun-dried tomatoes (just pat them dry if they're oil-packed). And because pesto is so flavorful, there’s no need for chicken or vegetable broth: Plain old water is the cooking liquid of choice here.
Chicken Pesto Meatballs
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.
Sheet-Pan Pizza al Taglio
Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack. The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal. This quick, untraditional version can be made on a sheet pan in less than three hours. It has a puffy, no-knead crust that’s imbued with olive oil (like focaccia) and extremely easy to make. Feel free to play with the toppings. Cooked vegetables (thinly sliced potatoes, artichokes, roasted peppers), sliced prosciutto or mortadella, olives, other cheeses, or tinned fish like anchovies or tuna can all be added after the pizza is baked.
Egg-in-a-Nest Sandwich
An egg cooked in an egg-size hole cut out of butter-sizzled bread feels like a treat. But it’s not quite enough to make a meal. Here, the classic egg-in-a-nest merges with a grilled cheese and a breakfast sandwich into a meal for one that’s meant to be savored leisurely. It’s as delightful with coffee at the beginning of the day as it is in the middle for lunch, or ending it, whether at supper or at midnight. The bread slices — one cradling the egg, the other holding cheese — cook at the same time over relatively low heat so that they end up perfectly golden brown while the egg sets and the cheese melts. If you’d like a little heat, add hot sauce or any chile powder or flakes.
Pink Peppercorn-Marinated Goat Cheese
This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.