Classic Tiramisu
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
Melted, crumbled, grated and baked. 974 recipes on the site call for cheese.
Cheese is in 974 recipes from 58 cuisines, among them 416 dinners, 137 appetisers and small plates, 110 lunches and 82 breakfasts. The cuisines that use it most here are American (396), Italian (231), British (68) and Mexican (59). Of these, 288 are ready in 30 minutes or less, start to finish; the quickest are Cheese and Pickle Sandwich (5 min), Ham and Cheese Sandwich (5 min) and Lemon Arugula Salad with Parmesan (5 min). For 261, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 672 easy, 280 medium and 22 hard.
As written, 363 are vegetarian and 187 gluten-free. Another 82 meet a diet label only with a swap the recipe names, and the recipe says which.
The Venetian classic, built on a properly cooked zabaglione so it sets firm without gelatine and carries no raw-egg…
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
The Neapolitan original: a blistered, cloud-edged crust under nothing more than San Marzano tomatoes, milky fior di…
A baked macaroni cheese with a proper béchamel, three cheeses and a buttered breadcrumb top. Evaporated milk and a…
Jalisco's chilli-braised beef, shredded into tortillas that have been dipped in the scarlet fat from the braise…
Eggs poached in a smoky, cumin-scented pepper and tomato sauce, served straight from the pan with bread for…
Soft, tall rolls made with a tangzhong starter that keeps them pillowy for days, filled with cinnamon-butter and…
The Anchor Bar original, baked rather than fried using a baking powder trick that makes the skin crackle like it…
The original Tijuana Caesar: whole romaine leaves, a dressing built on egg yolk, anchovy and garlic, and croutons…
Three eggs, butter, and about ninety seconds. The French rolled style has no colour at all and a barely-set centre…
Shatteringly crisp breaded cutlets under a thin blanket of sauce and mozzarella, grilled just long enough to melt…
Corn tortillas rolled around shredded chicken, blanketed in a red chilli sauce made from whole dried chillies rather…
Shredded chicken, cream cheese, ranch and hot sauce baked until bubbling. Invented in Buffalo, adopted by every…
Mayonnaise on the outside instead of butter, two cheeses for flavour and melt, and eight minutes over patient…
The real thing, not a pile of chips with sauce poured over: every chip laid out individually, each one bearing its…
Thinly shaved ribeye, sweated onions and melted cheese crammed into a soft hoagie roll. The debate over Cheez Whiz…
A real horiatiki has no lettuce in it: just tomatoes, cucumber, peppers, onion, olives and a slab of feta, dressed…
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
A tender buttermilk cake with a whisper of cocoa, a tang from vinegar and buttermilk, and a proper cream cheese…
Forty-five minutes of patient caramelisation turns four pounds of onions into something meltingly sweet and mahogany…
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
A boat of bread filled with molten cheese, with an egg yolk and a knob of butter dropped in at the end and stirred…
Fried tortilla chips simmered briefly in salsa verde until they soften at the edges but keep a bite at the centre…
Corn tortillas dipped in a charred tomatillo salsa, rolled around shredded chicken and baked under more salsa, crema…
Gruyère and Vacherin melted into white wine with a little cornflour and kirsch, kept just below a simmer and eaten…
The Parisian café sandwich raised to its proper form: ham and Gruyère between buttered pain de mie, blanketed in…
A dense, cream-cheese-enriched custard baked over caramel and turned out so the syrup floods down the sides. Denser…
The jiggly cotton cheesecake — somewhere between a soufflé and a sponge, barely sweet, and impossibly light. It…
Blistered fried shells filled to order with sweetened sheep's-milk ricotta and candied peel. Filling them any…
San Francisco's contribution to world food: a steamed flour tortilla wrapped around rice, beans, meat, cheese, salsa…
Genoese pesto made the traditional way, with basil bruised rather than blitzed, so the sauce stays emerald green…
Lowcountry breakfast turned into dinner: prawns in a bacon and stock pan sauce over grits cooked slowly with cream…
Minced beef in a rich gravy under a mash topping forked into ridges and browned. Cottage pie is beef; shepherd's pie…
Brazilian cheese breads made from tapioca starch scalded with hot milk and oil, giving a crisp shell and a chewy…
Potatoes fried until properly crusted, then peppers, onions and whatever else is in the fridge, with eggs cracked in…
Batter poured into a screaming hot skillet of bacon fat, which sets a crust the instant it hits. The Southern style…
Layers of fried aubergine, tomato, basil and mozzarella baked until the edges catch and the middle sets into…
Two ingredients, one technique, endless opportunity to get it wrong. This cacio e pepe recipe uses a Pecorino slurry…
Batons of low-moisture mozzarella double-breaded and frozen solid before frying, so the crust sets before the cheese…
Corned beef, sauerkraut, Swiss cheese and Russian dressing between rye, griddled in butter until the cheese runs and…
Potato gnocchi baked under tomato sauce and mozzarella until the top blisters and the cheese pulls. From the…
Soft scrambled eggs, crisp potatoes, sausage and cheese rolled tight in a griddled tortilla. Built properly it holds…
The Roman classic from Amatrice: guanciale rendered until crisp, tomatoes cooked down in the rendered fat, and…
Charred corn slathered in crema and mayonnaise, rolled in salty cotija and dusted with chilli and lime. It is the…
Layers of roasted aubergine, spiced lamb ragù and a thick béchamel enriched with egg yolks and kefalotyri, baked…
Tender dumplings filled with potato and farmer's cheese, boiled and then fried in butter with onions. A weekend…