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100 Best Cheesy Recipes

100 Best Cheesy Recipes

100 Best Cheesy Recipes

A curated collection of Better Homes & Gardens' best (kitchen-tested!) cheesy recipes. Start with breakfast recipes—you can’t eat cheese all day if you don’t start in the morning—including egg bakes, scrambles, crispy frico breakfast sandwiches, and crepes. Expect recipes for new twists on grilled cheese, cheesy pastas (including mac and cheese, of course), soups, pizzas, and a whole chapter dedicated to spicy cheeses and hot recipes. Build your own cheese board at home, make your own fresh cheeses (ricotta, mozzarella, labneh), throw a cheese party, and read up on American cheesemakers throughout the issue.

País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicitat:
One-off
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1 min.
cheese tools

2 min.
meet the cheeses

HARD Great for grating, hard cheeses have been aged to remove moisture and to allow the salt in the cheese to crystallize. This is what gives these cheeses their sharp flavor and slightly granular texture. Because they do not need to breathe, hard cheeses can be wrapped tightly in plastic wrap in an airtight container for storage. SEMIHARD Semihard (or semifirm) cheeses have more moisture than hard cheeses, but they have a slightly smoother texture. They’re often used in cooking because they melt well. Choose aged semihard cheeses for bold, complex flavor. To store semihard cheeses, wrap them in waxed paper and place in an airtight container. SEMISOFT Semisoft cheeses have lots of moisture, and their texture makes them easy to slice and tuck into cold sandwiches. To store semisoft cheeses, wrap in waxed paper…

3 min.
build a board

CHEESE-LOVER’S BOARD A basic cheese board should be a mix of cow’s, sheep’s, and goat’s milk cheeses; aged and fresh cheeses; and salty, subtly sweet, funky, and mild flavors. Keep add-ons easy and let the cheeses steal the show. Allow cheese to mellow at room temperature for about an hour before serving: Flavors will be muted if the cheese is too cold. THE CHEESES 1 › SOFT-RIPENED CHEESE: BRIE A cow’s milk cheese with a smooth, soft texture. 2 › BLUE: AMERICAN A creamy, crumbly, and smooth cow’s milk cheese with a mellow, almost sweet flavor. 3 › FRESH: WHIPPED FETA A spreadable blend of sheep’s milk cheese. (Make your own! Recipe, page 86.) 4 › HARD: PARMESAN A crumbly, grainy cow’s milk cheese with a sharp, nutty flavor. 5 › SEMIHARD: AGED CHEDDAR Crumbly with a sharp, salty, subtly sweet flavor. 6…

1 min.
just add cheese

PIMIENTO CHEESE-STUFFED OLIVES Stuff large olives with pimiento cheese for the ultimate happy hour snack or Bloody Mary garnish. Look for homemade pimiento cheese at cheese shops or specialty markets. Or make our recipe (page 86), finely chopping the cheddar cheese so the spread tucks nicely into the olives. APPLE-MOZZARELLA BRUSCHETTA Cut apples or pears into thick slices, top with fresh mozzarella slices, and broil (or use a kitchen torch) until cheese is bubbly and melty. Top with chopped fresh rosemary and chopped nuts. CREAM CHEESE AND CHIVE SCRAMBLED EGGS For the ultimate cheesy eggs with some serious fluff, add a chunk of cream cheese and some fresh snipped chives halfway through cooking. Finish with additional chives. CACIO E PEPE POPCORN Add a shower of freshly grated Parmesan cheese, a drizzle of olive oil, and some cracked…

11 min.
morning cheese

SPINACH-PANCETTA QUICHE PREP 1 hour BAKE 30 minutes at 400°F + 80 minutes at 325°F COOL 40 minutes 1 recipe Deep-Dish Pastry Shell (recipe, right)8 oz. pancetta, chopped2 large onions, thinly sliced½ tsp. dried thyme, crushed½ cup dried tomatoes in olive oil, drained and chopped4 cups fresh baby spinach2 cups shredded HAVARTI CHEESE (8 oz.)6 eggs2 cups plain fat-free Greek yogurt1 cup milk½ tsp. salt¼ tsp. white pepper⅛ tsp. ground nutmegFresh basil (optional) 1. Prepare Deep-Dish Pastry Shell. Preheat oven to 400°F. Line unpricked pastry with a double thickness of foil, extending foil over side. Bake 20 minutes or until edge of pastry is light brown. Remove foil. Bake 10 to 15 minutes more or until bottom is light brown. Cool on a wire rack. 2. In a 10-inch skillet cook pancetta over medium 10 to…

3 min.
layered & stacked

GRILLED CHEESE SANDWICHES START TO FINISH 20 minutes 12 slices bread12 slices CHEESE (options) Add-Ons (optional) (ideas)3 Tbsp. butter, softened; mayonnaise; or olive oil 1. Layer six of the bread slices with cheese slices and, if desired, Add-Ons. Top with remaining bread slices. Spread or brush outsides of sandwiches with butter, mayonnaise, or oil. 2. Heat a 12-inch skillet or a griddle over medium. Working in batches as needed, place sandwiches in skillet or on griddle. Cook 2 minutes or until bottoms are golden. Turn sandwiches over; cook 2 to 3 minutes more or until bottoms are golden and cheese is melted. (Adjust heat as needed to prevent overbrowning.) Makes 6 sandwiches. PER SANDWICH 356 cal., 22 g fat (12 g sat. fat), 57 mg chol., 568 mg sodium, 26 g carb., 1 g fiber,…