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06/01/2011
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
Issue #126
10/13/2005
Deep-Fried Cheese-Filled Pastries
These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone.
Issue #68
10/17/2000
Small Cheese Pies
Cretan cooks traditionally add raki—the local version of Italy's grappa—to the dough for these pies.
Issue #43
04/26/2012
Artichoke Stuffed Mushrooms
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
Does Not Apply
11/23/2009
Ricotta Lasagna Tart
This creative spin on lasagna is a perfect accompaniment to any Christmas meal, and is a great alternative if you’re tired of serving holiday quiche.
Does Not Apply
Source: Passionate About Baking