These phyllo-wrapped appetizers are Greek through and through to their very filling of lamb and mint or feta cheese and olives.
Cheese on cheese makes for a pretty unanimous crowd-pleaser if you ask us. And no complaints that it can be made in advance.
Beignets tend to conjure thoughts of New Orleans and the French Quarter and confectioners’ sugar galore. Not these savory babies.
Goat cheese and pesto smushed up inside eggplant slices and smothered with tomato sauce. Terrific as-is or as the guts of a sandwich.
Smoke your own tomatoes and you, too, can create a truly, madly, deeply complex sauce that’s swell when layered with eggplant and mozzarella.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
Lentils, carrots, scallions, celery, and cucumber are tossed in a spiky vinaigrette dressing and served alongside goat cheese. A simple starter recipe.
Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.
A completely satisfying dessert, this cheesecake recipe combines the coffee and cream flavors of a morning cappuccino with bittersweet chocolate.
Cheese and mushrooms taste great together and using a surface-ripened cheese enhances the mushroom flavor. Serve on crunchy sourdough bread.
Truffade is French for “potato pancake graced by bacon and laden with Cantal or Gruyere cheese.” In other words, this.
This tapa of fried goat cheese with onion confit combines two iconic Spanish ingredients into a tantalizing small bite that’s all sweetness and tang.
What could be better than artichoke hearts and spinach smothered in cheese and a buttery crumb topping? Not much.
Sweetly tart cranberries make an unexpected yet inspired match for this rich, creamy, vanilla-inflected, perfect-for-fall cheesecake. Bye bye, pumpkin pie.
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