Cheese
2192 recipes found
Red-Cabbage-and- Roquefort Slaw
Arugula, Apple And Roquefort Salad
John Loring's Corn Pudding
Mixed Green Salad With Roquefort Dressing
Cabbage-Stuffed Cabbage With Blue Cheese
Grilled Steak With Roquefort Sauce
Duck-Ham-Taleggio-And-Mushroom Panini
Roasted Rabbit With Olives and Feta
Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it’s quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.
Eggplant Moussaka
Parsley Pesto
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It’s marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it’s a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Shrimp With Creamed Corn and Feta
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.
Pea Dip With Parmesan
With dips there is always something new, because if you substitute “thick purée” for “dip,” the options are limitless.
Feta-Stuffed Peppers
These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.
Pissaladiere Baguettes
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Brown Butter Cornbread With Farmer Cheese and Thyme
This skillet cornbread is one of the richest-tasting breads you’ll encounter, thanks to the addition of fragrant brown butter and farmer cheese.
Baked Mashed Potatoes With Parmesan
The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.
Pasta in Broth
Polenta With Parmesan and Tomato Sauce
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Shaved Asparagus With Arugula and Parmesan
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Savory Cheddar Biscotti
An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.
Tomato and Goat Cheese Tart
The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Tomato Éclairs With Creamy Ricotta and Basil Filling
Beets and Goat Cheese on a Bed of Spinach
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Asparagus With Walnuts, Parmesan and Brown Butter
Here's a sophisticated yet simple way to prepare spring's trademark vegetable. Steam the asparagus. Brown a knob of butter in a sauté pan and toss in a handful of chopped walnuts, garlic and fresh thyme (lemon thyme if you can find it). Whisk in a 1/4 cup of Parmesan cheese, then pour over your awaiting asparagus. Dive in.