10,000 cheese recipes

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.

A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Cranberry-swirled cheesecake on an Oreo chocolate crust with orange zest, ribboned filling, and a tart cranberry topping. A stunning holiday centerpiece that cuts like a dream.

Milk chocolate chip cheesecake built on nonfat cream cheese and egg whites, studded with milk chocolate chips throughout. A lighter cheesecake recipe that delivers the chocolate-and-cream flavor without the heavy fat content.

One-pot shrimp and clam rice cooked in tomato, white wine, and clam juice, finished with crumbled feta. Like a quick, cheesy take on seafood paella in about an hour.

Layered black bean casserole with cumin-spiced beans, Rotel tomatoes, corn tortillas, and gooey Monterey Jack. Topped with lettuce, olives, and sour cream for a Tex-Mex feast.

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.

Fresh fettuccine twirls with crisp-tender broccoli, cauliflower, and asparagus in a light basil-Parmesan sauce, then gets crowned with toasted almonds for a vegetarian pasta dinner bursting with spring vegetables.

Italian-style party meatballs with Parmesan and rolled oats simmered in a homemade tomato-oregano-basil sauce. Serve in a chafing dish for easy entertaining and cocktail parties.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.