2,774 cheese recipes

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

These low-fat and delicious snacks are perfect for the kids lunches!

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Quick and easy pasta with peas in a super-fast tomato sauce.

Vegetarian white lasagna layered with grated butternut squash, silky leek bechamel, Parmesan, and toasted pine nuts. Feeds a crowd and tastes even better the next day.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.

Vegetarian Caesar salad with no anchovies, no raw egg, and no Worcestershire. Just crisp romaine in a lemon-garlic vinaigrette emulsified with extra virgin olive oil, finished with grated Parmigiano-Reggiano.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.