Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and...
Author: Dennis Prescott
This is a great dish to serve to company...it makes a nice lunch along with a crisp green salad. At Christmas time I made it the day before and then reheated it...tasted just as good as fresh from the...
Author: MMers
Author: Dorie Greenspan
Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping to soft, tender broccoli is just way under optimal...
Author: Raquel Pelzel
Author: Lidia Matticchio Bastianich
Author: Jean Georges Vongerichten
How to make homemade Grandma-style pizza, with recipes for the tomato sauce, pizza dough, and the rectangular-shaped pie itself.
Author: Alfia Muzio
Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own...
Author: ChrissyVas
Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.
Author: Sarah Tenaglia
Author: Judy Gauchat
I've adapted this recipe off of others after not finding exactly what I want in the ones I've tried. Try not to use extra sharp or aged cheeses, they don't melt well and contribute to the grainy texture...
Author: S3b4s
It's your basic meatloaf but kicked up! My husband hates meatloaf but when I make this he can't get enough!
Author: serena in the kitch
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Author: Kelly Fields
This is a fabulous recipe handed down from my dad. Once you start eating this cheesy shrimp dip, you won't be able to stop.
Author: KRISTLE
Author: David Allen
Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco...
Author: sctdvdltl
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
Author: Lillian Chou
This is a simple,yet east casserole that I nearly always have the ingredients for on hand. It's as easy as "Hamburger Helper" and much better. Freezes well!
Author: Virginia
Author: Jill Silverman Hough
I love cheese in a pasta salad - good with BBQ or for a picnic, or any time you want a creamy pasta salad!
Author: LorenLou
A basic recipe for nachos with refried beans that can be modified to anything you have on hand, including leftovers!
Author: Jennifer Dunn
These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona...
Author: Potato Goodness
My ex-wife Jamie's been making this savory Brie en croute since way back before we were married. I think she must have gotten the idea from a magazine, but I've never seen the recipe... I just wing it....
Author: Merrittorious
In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion...
Author: p.vande
These mozzarella sticks are coated in Italian-seasoned bread crumbs, cooked until crispy in the air fryer, and served with a zesty marinara dipping sauce.
Author: Allrecipes
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve...
Author: Rita1652
Author: Sara Moulton
This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep...
Author: CookingONTheSide