Cheese
2192 recipes found
Cannelloni With Bitter Greens and Artichoke Saute
Francesca's Zucchini Carpaccio
Rozanne Gold's Watermelon And Feta Salad
Sam Hayward's Pasta With Goat Cheddar And Smoked Mussels
Foraged Fruit Tart
Whipped Feta With Sweet and Hot Peppers
Braised Fennel With Meyer Lemon and Parmesan
Kabocha Squash Pie
Butternut-Squash Gratin With Black Walnut Crisp
Orzo With Garlic and Parmesan Cheese
Jane and Bob Taylor's Ardsheal House cheese soup
Smoked Trout Spread
Jerusalem Artichokes With Parmesan
Mushroom Risotto
Layers of Potatoes And Smoked Mozzarella
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days. The smoked mozzarella provides strong flavor; the plain mozzarella, delicate. Yukon gold potatoes are not required, but they have a wonderful color.
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Tomato-Mozzarella Bread Salad
Pear and Roast Beets With Roquefort
Endive Salad With Walnuts and Roquefort
Smoked Ricotta
At Quince in San Francisco, Michael Tusk, the chef, smokes fresh ricotta over fruitwood and spices until it's lightly browned and crumbly. If you have a stove-top smoker, this is the time to use it, but you can improvise using a wok, a round baking rack and a vegetable steamer. (Fruitwood chips are available at barbecuewood.com.)
Potato and Goat Cheese Terrine Rossini
Roquefort-and-Pear Eggnog
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said “sweeps the field.” She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. “Freeman is a man who isn’t shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like ‘the Waylon,’ which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park.” What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
Pears Baked With Roquefort Cheese