Cheese
2192 recipes found
Chicken-Mushroom Burgers
Passion Fruit Hearts
Summer Squash Bread Pudding With Feta
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
Pappardelle With Feta Cheese Sauce
Alfredo Viazzi's Spaghettini Cacio e Pepe
Apple, Fennel and Endive Salad With Feta
The sweet juice from the grated apple permeates this crunchy salad, which could be a side dish, but would also make a good light lunch or dinner.
Bittersweet Salad
Baked Endives with Parmesan Cheese (Endives au Parmesan)
Sybil Arant's Catfish Baked With Cheese
Cornmeal Crepes With Chevre And Hot Pepper Jelly
Blue-cheese dressing
Veggie Bones
Green Bean, White Bean, Basil And Ricotta Chopped Salad
Gluten-Free Pizza
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Radish, Goat Cheese And Black Bread Canapes
Pizza With Caramelized Onions, Ricotta and Chard
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Goat Cheese and Apple Omelet
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
Parmesan Cheese Hard Rolls
Potato Torte
Pasta With Lemon, Herbs and Ricotta Salata
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Feta Cheese Filling For Peppers
Cheese Fettuccine, With Wild Mushrooms
Cream Cheese Dough
The chef and baker Elisabeth Prueitt’s favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.