Cheese recipes

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

No-bake cheesecake with graham cracker walnut crust, applesauce-swirled filling, and warm spiced apple topping. Mix filling uses box convenience with fresh flavor from lemon and homemade sauce.

Start a fire in your mouth with these scrumptious chicken wings that taste better than the restaurant kind and also save you money!

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.