3,258 cheese recipes

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Ground beef and spinach scramble with eggs, Tabasco, and Parmesan, inspired by San Francisco's old-school Italian diners. A hearty one-skillet breakfast or dinner.

Shortcut quiche using condensed soup as the base, loaded with your choice of meat, cheese, and vegetables in a flaky pie crust. Endlessly customizable and on the table in about an hour.

Spinach and crumbled bacon baked in a rich custard with pecans, cheddar cheese, and half-and-half. A Southern-leaning quiche with nutty crunch in every slice.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Creamy hash brown potato casserole loaded with cheddar cheese, sour cream, and cream of chicken soup, topped with crushed cornflakes and baked until golden. A classic potluck side dish.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Easy pizza primavera on pita: personal-sized pizzas topped with broccoli, summer squash, asparagus, peas, fresh tomato, basil, mozzarella, and parmesan. Ready in 30 minutes.

Spicy stuffed meatloaf with a hidden middle layer of jalapenos and melted Monterey Jack, finished with a pour of spicy tomato sauce. Beef and pork blend for richer texture.

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Parmesan breaded chicken dipped in buttermilk and coated with seasoned breadcrumbs, Parmesan, oregano, rosemary, and basil, then baked covered until juicy. An oven-baked Italian herb chicken.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Quick and easy sandwich made with ripe tomato, fresh basil leaves and mozzarella cheese.

Didn't have marsala so I made a quick red-wine pan sauce using shallots, red wine and a bit of chicken stock and was able to use the brown bits in the skillet and added a touch of butter for a bit of sheen. Also I seasoned the chicken breasts with salt and pepper as well as the spinach with salt, pepper and a pinch of nutmeg. Very colorful and tasty.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.