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Narrow Results You've Selected: Summer Cheese Saveur Remove all Difficulty Easy (71) Medium (22) Course Appetizers (42) Main Course (22) Side Dish (16) Salad (14) Dessert (8) Show all... Breakfast/Brunch (5) Sandwich (5) Bread (4) Condiments and Sauces (3) Soups & Stews (2) Cuisine American (34) Italian (21) Mexican (16) Gluten-Free (6) Greek (6) Show all... Quick & Easy (5) Vegetarian (5) French (4) Southern/Soul Food (4) Classic (3) Southwestern (3) Eastern European/Russian (2) Healthy (2) Other (2) Asian (1) Australia/New Zealand (1) Cuban (1) English/Scottish (1) Japanese (1) Kid-Friendly (1) Mediterranean (1) Occasion Easter (6) Backyard BBQ (5) Christmas (5) Cocktail Party (4) Thanksgiving (3) Technique Bake (25) No Cook (19) Fry (16) Grill/Barbecue (14) Saute (13) Show all... Broil (9) Chill (7) Slow Cook (5) Freeze (1) Marinate (1) Topic Recipe (97) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Season:Summer,Main Ingredient:Cheese,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Zurich Cordon Bleu This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. Issue #155 11/14/2012 Grilled Romaine Salad with Blue Cheese and Bacon Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Issue #152 09/26/2012 Caprese Salad A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar. Issue #150 05/08/2013 Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco) This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy. Issue #149 07/16/2012 Requesón Revuelto (Ricotta Scramble with Tomatoes) This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread. Issue #149 07/15/2012 Sopa de Chile Ancho (Ancho Chile Soup with Avocado, Crema, and Chile Pasilla) The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Issue #149 06/13/2012 Ham, Cheese, Egg, and Lemon Sandwiches Lemon curd and goat cheese lends this breakfast sandwich from chef Elizabeth Morehead at The Big Egg a pleasing tanginess. Issue #148 02/11/2012 Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream) This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish. Issue #145 02/26/2013 Pesto di Noce (Walnut Pesto) Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. Issue #140 08/03/2011 Green Chile Cheeseburgers Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us. Issue #140 01/10/2011 St. Joseph's Day Fritters The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling. Issue #136 04/16/2013 Greek Salad (Horiatiki) This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Continue... Issue #131 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 05/22/2009 Cottage Cheese Kolache Filling We love this sweet, creamy filling for our Texas kolaches recipe. Issue #121 02/03/2010 Iceberg Salad with Blue Cheese Vinaigrette When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue... Issue #120 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 « Previous 1 2 3 4 5 Next »