75 fromage recipes

No-bake fromage blanc cheesecake with a white chocolate almond brittle crust and strawberry mint salsa. A French-style gelatin-set cheesecake thats light and tangy.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Cheesy chicken with basil in a smooth and creamy sauce.

Ground Beef mixed with Box Stuffing, Egg, and Water makes a quick and easy meatloaf.

Apricot ice cream with low-fat yogurt and fromage frais instead of cream. A lighter frozen dessert built on dried apricot puree, perfect for hot afternoons without the heaviness of dairy ice cream.

One of the recipes we found to use up the homemade leftover chili, it came out amazingly good, nice and crispy on top, very cheesy; the chili and other several kinds of sauteed fresh vegetables were delicious mixture, which gave the lasagna huge amount of flavor.

Savory filo cheese cups, crisp phyllo shells brushed with hazelnut oil and filled with a herbed goat cheese and fromage blanc custard, then baked until golden and puffed. An elegant vegetarian party bite.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

Turn any boxed cake mix into soft, chewy cookies with just eggs, margarine, flour, and milk. Five minutes of prep, endless flavor possibilities. The easiest cookie hack around.

Boozy rich eggnog from a cooked custard base with bourbon, dark rum, cognac, vanilla bean, and freshly whipped cream. Holiday punch bowl showstopper made the safe, food-safe traditional way.

Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe

Simple frozen dessert made with ice cream and a splash of sherry, frozen in a tray. A no-bake, 2-ingredient base you can customize with nuts, chocolate, or fruit.

An old-school New England clam chowder built on rendered salt pork, a quart of chopped clams, cubed potatoes, and whole milk finished with butter. No flour, no cream, just pure Yankee tradition.

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.