23 fromage recipes

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.

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.

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.

Overnight soaked bulgur breakfast with dried apples and fromage frais for a make-ahead healthy porridge alternative that's diabetic-friendly and customizable.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Kipper pate slices layer creamy smoked fish on golden puff pastry, finished with a cool cucumber-mint dressing. A British appetizer that handles a dinner party with quiet confidence.

Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.

British rhubarb fool with stewed rhubarb, orange, and a light fromage frais or yogurt fold-in. Tart-sweet pink dessert that's lighter than a traditional cream fool. Spring on a spoon.

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Crisp mixed greens tossed with creamy avocado, tangy feta, briny Spanish olives, and sweet bell peppers—a refreshing single-serve lunch.

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.