Cheese
2192 recipes found
Grilled Pizzas
Updated Funeral Potatoes
Macaroni With Cheese
Petatou De Chevre Frais (Potato Tart With Goat Cheese)
Herbed Mashed Potatoes With Roquefort
Tomatoes Stuffed With Goat Cheese
Vico's Marinated Eggplant With Tomatoes And Mozzarella
Almodrote de Berengena (Turkish Eggplant Flan)
Ricotta Cheese Stuffing for Jumbo Shells and Manicotti
Morels and Comte Cheese On Grilled Toast
Caviar Roulade
Smoked Turkey And Basil-Goat-Cheese Filling
Celery Root, With Mushrooms and Parmesan
Smokey Roasted Eggplants, Peppers and Goat Cheese
Corn And Cheese Bread
Turkey Breast With Mozzarella and Prosciutto
Butternut Squash Soup With Sage and Parmesan
Basil-Parmesan Focaccia With Fresh Tomatoes
Haricots Verts Salad
Herbed Garlic Bread
There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.
Braised Leeks With Parmesan
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Tarte Au Maroilles (Maroilles Cheese Tart)
Mache or Mesclun With Blue Cheese Dressing