This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes...
Author: Britt Brouwer
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of...
Author: Kayla Kinney
Make from-scratch mashed potatoes this year with the addition of the Boursin, a soft, flavorful cheese.
Author: Lizzie Harris
This is great served alongside a couple of other small plates for people to dip into.
Author: Jennifer Joyce
I'm gonna say the C word, canapé. I had my first one at the age of 13 when I was doing work experience in this beautiful restaurant called The Starr in...
Author: Jamie Oliver
After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits...
Author: Sweet Pete
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling - and also lovely as a...
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use...
Using creamy almonds in this pesto gives us protein, as well as lots of other lovely nutrients, including a big hit of vitamin E, which we need to protect...
Author: Jamie Oliver
Use this dairy-free parmesan on pizza, lasagna, baked potatoes, salad, pasta, roasted veggies, and anything else you can think of.
Author: EatPlant-Based.com
No need to make a white sauce for this one - the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could...
This is a kind of standby recipe for the Christmas holiday if you've got some goats' cheese and a packet of fresh thyme stashed away in the fridge. You...
Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely...
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided...
Fontina cheese, tucked between the petals of our Squash-Blossom Fritters, provides a fondue-like surprise. Squash blossoms are available either with a...
This is a great recipe for one person. It's quick and easy, yet special and different. If you want to make it for two people, use a 9 inch (23 cm) pan...
These delightful tartlets contain a combination of melted cheese, lightly sauteed asparagus tips and whole, lightly baked eggs. They are simple to prepare...