2,145 chesse recipes

Rich chocolate truffle cheesecake on a chocolate wafer crust, served over a creamy raspberry sauce. Melted chocolate chips baked right into the filling for intense truffle flavor.

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.

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

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.

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.

Low-fat no-bake cheesecake built on cottage cheese and gelatin, topped with fresh strawberries and raspberries. Heart-shaped Valentine's-ready dessert that skips the cream cheese and the oven.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Smooth, silky, rich and chocolaty. You can find all these deliciousness in this chocolate pie.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

This is a perfect appetizer for holiday entertaining. It's delicious, easy and your guests will just love it!

Lighter chocolate cheesecake made with low-fat ricotta, yogurt cheese, egg whites, and cocoa powder instead of cream cheese. Topped with fresh strawberries and kiwi.

Mini almond cheesecakes with a ground almond crust, no-bake cream cheese filling, and fresh peach puree sauce. Light, frozen, and individually portioned.

An authentic Italian pesto recipe that uses pine nuts, walnuts and extra-virgin olive oil.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Homemade ricotta cheese: three-ingredient fresh cheese from whole milk, vinegar, and salt. Slow-curdled the traditional way for silky, delicate curds. Better than any tub at the store.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.