Cheese
2192 recipes found
Timpano Alla “Big Night”
This is a project recipe, to be sure. But the result? An impressive, delectable mountain of perfectly cooked pasta, tender meatballs, egg and salami, swathed in a rich ragu and folded all together in a lissome dough. It is an excavation to eat this, and one to be undertaken slowly, carefully, so as to catch every prism of flavor. The vivid compliments given to this in the film “Big Night” are unrepeatable here, but we are sure you’ll find some choice adjectives of your own. (The New York Times)
Risotto With Broccoli Rabe and Acorn Squash
Greek Cabbage Pie with Dill and Feta
A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Stewed Chestnuts With Ricotta
Gratin of Pumpkin And Potatoes
Onion Ragu With Penne
Bresaola, Goat Cheese, Arugula And Truffle Oil On Focaccia
Wild Mushroom Ragout
Butternut Squash Kibbeh With Spiced Feta
Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Fillet of Beef With Gorgonzola Sauce
Warm Brussels Sprout Salad With Smoked Feta and Candied Pecans
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.
Cheese Waffles
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.
Creamy Cabbage Soup With Ham and Roquefort Croutons
Cleopatra's Caesar Salad
Kajmak With Herbs
Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It's often served with Balkan burgers, pljeskavica.
Cannelloni au Gratin With Sardi Sauce
Eggplant and Herb Casserole
Lamb Flatbread With Za’atar
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za’atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za’atar version, omit the lamb topping altogether.
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Lobster Dip
Feta Spread
Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).