You are invited to submit recipes and photos for consideration on this site. Criteria for submission consideration:
  • Recipe must be a personal adaptation or a unique recipe, not previously published, that has been made successfully.
  • Yield, Ingredients, and Method must be included. Author name is optional.
  • The format of the submission will be the format of the post. Therefore, submission must be spell and grammar checked. Refer to one of the recipe posts here for examples.
  • Photos of any submissions will be considered for posting
  • Submit recipes and/or photos to me at:


Here are a few additional cheese-centric recipes of mine, not presented in the book. As new recipes of interest develop, I will share them with you here. In addition, you are invited to submit your cooking-with-cheese or cultured dairy recipes and photos for consideration on this site. Refer to the guidelines on this page.

in Pita with Hummus and Radish Relish

Serves 4 as a Main Course
This grilled burger is a spin on the traditional burger, using lamb and Middle Eastern flavors, served in a Hummus-smeared Pita round rather than on a bun. Choose a creamy, melting cheese for stuffing. My favorite for this burger is Dill Havarti but Jack or even a flavored Cheddar would be good. The finished burgers are served with more Hummus and a bit of Radish Relish on the side. Burger notes: Shape patties thinner in the center and thicker at the edges. Because meat shrinks in cooking, this shape will even out in the grilling process. Keep patties cold until ready to grill to keep the fat firm which helps it to stay in the burger, providing flavor and juice. Turn burgers only once to preserve moisture. Don’t press on them while cooking because you’d be removing valuable juices and moisture.

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with Tonnato Tapenade

Serves 6
Fresh Burrata cheese, about 12 ounces (1-2 balls)
Six 4-inch squares of Focaccia bread
6 tablespoons unsalted butter
1 teaspoon anchovy paste
Fine sea salt
24 basil leaves, stems removed
6 large Tomato slices
3 large eggs, beaten
1/4 teaspoon Dijon mustard
2 tablespoons finely grated Parmesan cheese
Canola oil for frying

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with Quince Chutney

Makes one 10 or 11-inch tart. Serves 8-10
This tart showcases the cuisine of Spain by pairing Manchego cheese, Serrano ham, and Membrillo quince paste. Membrillo Quince paste is available from The Spanish Table, You can make an Italian-themed version by substituting prosciutto for the ham and Asiago cheese for the Manchego. Serve with a mostardo or olive tapenade in place of the quince paste. The pastry dough is a no-fail one that you just press into the tart pan.

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