3,258 cheese recipes

A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.

Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Simple pimples: a two-ingredient Halloween snack of cored cherry tomatoes squeezed to ooze cream cheese. Kid-friendly, gross-cute, and ready in 10 minutes with no cooking required.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Having a few guests over for dinner? Serve these delicious snacks that will have people sending compliments to the chef!

Try this delicious exotic recipe that will open you up to new flavors.

Fresh orange supremes folded into strained yogurt with honey, cardamom, coriander, and cloves, topped with chopped pistachios. A light, elegant no-cook dessert.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.