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Chef John's sweet and savory tart pairs a spelt flour-olive oil crust with goat cheese and sliced figs. Perfect as an appetizer, for a summer brunch, or as a not-too-sweet fruit dessert.
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This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.
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You can turn leftover Buffalo chicken wings and blue cheese from game day into breakfast or brunch with this quick and easy omelet recipe.
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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
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Pizza was never easier than this--spread the sauce, pepperoni and cheese on pizza batter and bake for 30 minutes for a savory, deep-dish treat.
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This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.
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A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.
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Caramel and apples are happily married in this fabulous pie. The sliced apples are first coated with sweetened cream cheese and then with a brown sugar and spice mixture. The apples are then arranged in a pie shell with a layer of caramel in between, and topped with a second crust. It bakes beautifully.
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This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!