Cheese recipe collection

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Creamy garlic dip with five cloves of fresh pressed garlic, cream cheese, and milk. Three main ingredients, bold garlic flavor, and ready in 10 minutes. A simple party-ready appetizer.

Creamy potato cheddar soup with sautéed mirepoix, cubed potatoes, and a Worcestershire kick. Hearty stovetop comfort soup ready in about 30 minutes.

Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.

Fettuccine with Butter, Garlic, Parmesan, & Black Pepper recipe

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Fettuccine tossed with a fresh tomato-basil pesto: a no-cook food-processor sauce of basil, garlic, pine nuts, ripe tomato, olive oil, and Parmesan. Summer pasta dinner ready in just over 30 minutes.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Fiesta turkey with cream sauce: leftover cooked turkey simmered with mixed vegetables in a cumin-scented sour cream sauce. Weeknight dinner from Thanksgiving leftovers.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.

Flavored pizza doughs knead prosciutto, provolone, or other add-ins right into risen pizza dough for built-in flavor that goes beyond toppings. Simple technique, huge flavor upgrade.

Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.