Cheese
2192 recipes found
Veal Meatballs In Port Sauce
Cabbage and Onion Torta
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable. It's at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can't find fontina, try Gruyere, Swiss or muenster instead.
Millionaire's Pie
Mediterranean Stuffed Eggplant Halves
Pastiera
Baked Sea Scallops With Feta Cheese
Puffed Potatoes With Cheese
Beauty’s Cheese Blintzes
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They’re perfect for brunch or anytime you want to make loved ones feel special.
Pasta, Ricotta and Beet-Green Pie
Parmesan Crackers
These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.
Cheese Biscuits
Miss Annie's Cheese Biscuits
Mozzarella, Salmon And Basil Pinwheels
Spinach Crepes With Smoked Salmon And Cream Cheese
Smoked Salmon Roulade
Baked Goat Cheese And Smoked Salmon Canapes
Farrotto With Fava Beans, Tomato And Marjoram
Spicy Wine-Poached Pears With Hubbardston Blue
Goat Cheese Gnocchi With Caramelized Onion And Thyme
Strawberry and Pistachio Galette
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).
Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese
Stilton-and-Broccoli Soup
Goat Cheese and Potato Cakes With Watercress-and-Endive Salad
