cheese

Ham, Egg, and Cheese Brunch Cups

These little beauties are pretty on a brunch platter and yummy in the tummy.

Baked Chicken Parmesan

“Breading” the chicken cutlets in parmesan is a great substitute for bread crumbs. Adding lots of herbs and garlic makes this dish full of flavor.

Triple Ginger Cheesecake

This is a delicious variation on my mom’s amazing cheesecake recipe. It’s a nice addition to a Thanksgiving Desert table.

Caprese Skewers

This little bitesize Caprese skewers are quick to assemble and beautiful on a tray.

Risotto alla Milanese – Classic Risotto

This is the recipe from the wonderful risotto cooking class Melissa, my mom and I took at the Williams-Sonoma Kitchen in San Francisco. You need to stay near the stove, but the flavor is totally worth it!

Mediterranean Layered Dip

A Mediterranean take on the iconic seven layer dip, you’ll adore this tangy, garlic-heavy appetizer.

Cucumber and Avocado Salad with Lime, Mint, and Feta

This light and easy salad is very refreshing and makes a great hot summer day side.

Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)

With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted.

Cantaloupe and Mozzarella with Prosciutto and Basil

Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party.

Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

Basil Pesto

My favorite Italian sauce is pesto, I use it for way more than pasta! It’s great on lamb chops, sandwiches and just about anything!

Baked Stuffed Jalapeños

A great start for a Mexican Fiesta.

Parmesan-Roasted Cauliflower

I am always shocked how much I like this simple recipe — one serving is NOT enough.

Caesar salad

There is nothing like a great Caesar salad! This homemade dressing uses mayo instead of raw eggs but doesn’t sacrifice taste!

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

Vegetable Lasagna

Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleaser. Plus it’s even better the next day as leftovers.

Pesto Ravioli with Chicken

I still think this is Melissa’s favorite meal I make. It’s really quick and easy and taste’s great with or without the chicken.

Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle

How Italian can I get, making pumpkin ravioli for our Thanksgiving starter? Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary, and sage. Sweet and savory hand-in-hand.