Ingredients

• POACHED EGGS:
• 4 cups water
• 2 teaspoons white vinegar
• 4 large eggs
• HOLLANDAISE:
• 1/4 cup butter
• 2 large egg yolks
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• FLORENTINE:
• 1 tablespoon butter
• 2 tablespoons minced shallot
• 4 cups fresh baby spinach
• 1 garlic cloves, minced
• 1/4 teaspoon salt
• Splash lemon juice
• 2 English muffins, split and toasted

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 medium Yukon Gold potatoes, sliced 1/8-in. thick
• 1-1/2 cups shredded Parmesan cheese
• 2 teaspoons minced fresh thyme

Ingredients

• 1/2 cup baking soda
• 1 cup cold water plus more as needed
• 1 teaspoon kosher salt
• 4 cups all-purpose flour plus more for dusting noodles

Ingredients

• VERDE SAUCE:
• 2 pounds tomatillos, husked
• 1/2 medium onion, cut into wedges
• 1 serrano pepper, seeded
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 teaspoon salt
• ENCHILADAS:
• 2-1/2 cups shredded cooked chicken breast
• 2 cups shredded Monterey cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon ground cumin
• 12 corn tortillas (6 inches)
• Diced avocado, sour cream and fresh cilantro, for topping

Ingredients

• 2/3 cup half-and-half cream
• 1/4 cup butter
• 1 tablespoon quick-rise yeast
• 1 cup plus 1/3 cup sugar, divided
• 3-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 3 large eggs, room temperature
• Oil for deep-fat frying

Ingredients

• 6 cups chicken stock
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon ground nutmeg
• 4 large eggs
• 1 cup grated Parmesan cheese, divided

Because the company was located in the town of Cabot, home of the Cabot Creamery, and not far from Vermont Creamery and Jasper Hill Farm, we had lots of local cheeses at our fingertips. (You can have good local cheese, too, if you head to one of the best cheese shops in the country.)

I’m excited to share some classic and surprising cheeses that you’ll want to try on your homemade pizza. You can even use them to make some of our easy pizza recipes.

What is important when choosing a pizza cheese?

• Meltiness: One of the pleasures of pizza is hot, gooey melted cheese. Generally, this is a quality of young, fresh cheeses that haven’t been aged for long or at all. Younger cheeses are higher in moisture than older cheeses, and the right amount of moisture leads to the best melting cheeses.
• Stretchiness: Some of the nicest melting cheeses are also the stretchiest cheeses. This is particularly true of mozzarella, which is pulled like taffy when it’s being made. Stretchy cheeses form that incredible cheese pull when you lift a slice from the rest of the pie.
• Flavor: Unless you’re making a plain cheese pizza, you’ll want to make sure that the flavor of the cheeses you choose pair well with other ingredients. Would your chosen pizza toppings go well together in another context? If so, they’ll probably make an incredible pizza.
• Rinds and veins: Some cheeses are inoculated with bacteria, yeasts and molds, which cause them to develop additional flavors and characteristics as they age. These processes create complexity that wouldn’t occur naturally, and some bloomy rind and blue cheeses make exceptional pizza toppings.
• Age: Because melty, stretchy cheeses are usually young, they generally aren’t particularly complex in flavor—that’s a quality that typically comes with age. To get the best of both worlds, top pizzas with a combination of a fresher cheese and an intensely flavored older cheese.
• Layering: If you’re using a melting cheese, plan to use a good amount of it. Put it on top of delicate ingredients that might burn at high oven temps. Place ingredients that can handle some browning, such as sausage or pepperoni, or extra moist ingredients, atop that cheese layer. If you’re adding small amounts of fancier cheese in addition, that can be sprinkled on last.

What cheese is best for pizza?

Mozzarella

The king of the stretchy and melty cheeses, mozzarella is a must for many varieties of pizza. Choose low-moisture mozz as your all-purpose pizza sprinkle, and use fresh mozzarella sparingly atop specialty pies, such as the classic Italian Margherita pizza. Don’t know what to buy? Here are the best mozzarellas to use when cooking. And, while pre-shredded cheese makes life easier, do note that the additives that keep it from clumping in the package can inhibit some of its pizza-friendly qualities.

Cheddar

It’s not as stretchy as mozzarella, but cheddar is a great melting cheese, and sharp cheddars boast zingy flavor that’s great on a breakfast pizza or a pie with sweet ingredients—think caramelized onions, roasted winter squash cubes or apple slices. If you have a super-aged cheddar, such as a clothbound or cave-aged variation, consider using that as a secondary cheese sprinkled over a milder cheddar, mozzarella or Monterey Jack.

Chevre

The spreadable, tangy goat cheese is another great counterpoint to both sweet and savory pizza toppings. Consider using it alongside items with French or Mediterranean vibes, including salty cured meats, fresh herbs and lovely orchard fruits like peaches and plums.

Alpine-style cheese

These cheeses can be the best of both worlds for pizza making, as many of them are very meltable (they’re the starring players in fondue), and they tend to have amazing nutty flavors. Look for Gruyere, Raclette, Emmenthaler and Appenzeller.

Fancy blue cheese

Used sparingly, a pungent blue cheese can provide the perfect counterpoint to an elegant collection of pizza toppings. Imagine a combo of arugula, prosciutto, pear and a little bit of Gorgonzola, or consider a mix of wilted spinach, bacon and sliced cooked potato with just a hint of an American artisan blue cheese.

The post This Is the Best Cheese for Pizza, According to a Pizza Chef appeared first on Taste Recipes.

Ingredients

• 2 cans (21 ounces each) apple pie filling
• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with icing, chopped
• Confectioners' sugar, optional

Ingredients

• 1 cup coriander seeds
• 4 teaspoons cumin seeds
• 2 teaspoons whole peppercorns
• 1 cinnamon stick (3 inches)
• 2 bay leaves
• 2 to 3 black cardamom pods
• 8 to 10 green cardamom pods
• 8 whole cloves
• 1 whole star anise
• 2 mace blades

Ingredients

• 1 cup warm whole milk (110° to 115°)
• 2-1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 2 large eggs, room temperature
• 3/4 cup butter, melted
• 1 tablespoon vanilla extract
• 3-1/2 cups all-purpose flour
• 3/4 cup Belgian pearl sugar
• Nutella, whipped cream and fresh berries, for serving

Ingredients

• 4 pounds plum or beefsteak tomatoes
• 2 large green peppers, chopped
• 1 large red onion, chopped, optional
• 3 celery rib, chopped, optional
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon dried oregano, optional
• 1 teaspoon dried basil, optional

Ingredients

• 1 cup sugar
• 5 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup heavy whipping cream
• 4 large egg yolks, room temperature, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• CAKE:
• 3/4 cup canola oil
• 2 cups sugar
• 4 large eggs, room temperature, separated
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• FROSTING:
• 3/4 cup butter, softened
• 2 teaspoons vanilla extract
• 1-1/2 cups confectioners' sugar
• BURNT SUGAR TOPPING:
• 3 tablespoons turbinado (washed raw) sugar

Ingredients

• 1/3 cup caramel sundae syrup
• 1 package (13-1/4 ounces) chocolate cake mix
• 1 cup water
• 1/2 cup canola oil
• 3 large eggs, room temperature
• FLAN:
• 1 can (14 ounces) sweetened condensed milk
• 1 cup whole milk
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

Ingredients

• 3/4 cup sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Ingredients

• 3 large tomatoes, quartered
• 1/2 cup medium onion, roughly chopped
• 1 serrano pepper, seeded and halved
• 1/2 jalapeno pepper, seeded and halved
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon salt, divided

Ingredients

• 3/4 pound fresh mozzarella curd, divided
• Salt
• 1 pint heavy whipping cream

Ingredients

• 3 pounds medium purple potatoes, peeled
• 2 teaspoons salt, divided
• 1 cup whole milk, warmed
• 1 cup butter
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley

Ingredients

• 3 cups diced potatoes
• 1 tablespoon butter
• 1 pound ground beef
• 1 pound ground pork
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/2 tablespoon packed brown sugar
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch ground cloves
• 2 tablespoons minced chives

Ingredients

• 1-1/4 cups confectioners' sugar
• 2 to 4 tablespoons lemon juice
• 1 teaspoon grated lemon zest

Ingredients

• 1-1/2 cups heavy whipping cream
• 1-1/2 cups whole milk
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups sliced fresh strawberries, mashed
• 3 to 4 drops red food coloring, optional
• Optional: whipped cream and additional fresh sliced strawberries

Ingredients

• 2 pounds fresh beets, peeled and chopped
• 4 cups water or apple juice
• Lemon or orange wedge, optional

Ingredients

• 2 pounds parsnips, peeled and chopped
• 10 tablespoons butter, divided
• 1 teaspoon salt, divided
• 4 garlic cloves, minced
• 1/2 cup whole milk
• 1/4 cup heavy whipping cream
• 1/4 teaspoon pepper
• 1/4 teaspoon minced fresh thyme
• 1/4 teaspoon minced fresh rosemary

Ingredients

• 3 pounds medium potatoes, peeled
• 2 teaspoons salt, divided
• 1 cup butter
• 6 garlic cloves, minced
• 1 cup whole milk, warmed
• 1/2 teaspoon pepper
• 2 tablespoons minced chives, optional

Ingredients

• 2 cups finely chopped fresh or frozen rhubarb
• 1/4 cup sugar
• 2 tablespoons water

Ingredients

• 3 tablespoons heavy whipping cream
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons matcha (green tea powder)
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1 graham cracker crust (9 inches)

Ingredients

• 3 large egg yolks
• 3/4 cup sugar
• 1/8 teaspoon salt
• 5 cups heavy whipping cream
• 3 teaspoons almond extract
• 3 cups fresh dark sweet cherries, pitted, or frozen pitted dark sweet cherries, thawed
• 3 drops red food coloring

Ingredients

• 2 cups uncooked sushi rice, rinsed and drained
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons black sesame seeds
• Bamboo sushi mat
• 8 nori sheets
• 12 frozen shrimp tempura
• 1 medium ripe avocado, peeled and julienned
• 1 small cucumber, seeded and julienned
• Optional: Reduced-sodium soy sauce, prepared wasabi and pickled ginger slices

Ingredients

• 1 can (13.66 ounces) coconut milk
• 1 can (13.66 ounces) unsweetened coconut cream
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• Sweetened shredded coconut, toasted, optional

Ingredients

• 2 quarts water
• 1 small lemon, sliced
• 1 small onion, sliced
• 2 teaspoons seafood seasoning
• 2 bay leaves
• 1-1/2 pounds uncooked shell-on shrimp (26-30 per pound)
• GARLIC BUTTER (OPTIONAL):
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 2 teaspoons minced fresh parsley

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons anchovy paste
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper