3,205 chesse recipes

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Spicy sausage sandwiches on English muffins with homemade pepper-corn salsa, jalapenos, banana peppers, and melted Colby cheese. A fiery breakfast or lunch sandwich.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Tofu quiche with broccoli, cheese, and picante sauce blended into a creamy, high-protein filling. A lighter, lower-calorie twist on classic quiche.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Creamy chicken casserole with green chilies, olives, and almonds topped with crunchy potato chips. Feeds a crowd with zero fuss.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Warm and cheesy hors d’oeuvres that are easy to make. Bacon, cheddar and spinach naturally go together and are oh so tasty.

Cranberry punch made from scratch with fresh cranberries and orange juice concentrate. A tart, refreshing party drink with a sugar-free option that keeps it diabetic-friendly.

Amaretto cheesecake delite blends silken tofu and reduced-fat cream cheese into a lighter cheesecake spiked with amaretto and vanilla. Topped with caramelized almonds on a chocolate cookie crust.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.