Brie, Blue and Gruyere chesse by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Brie, Blue and Gruyere chesse

Brie Chesse in French Baguette by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Brie Chesse in French Baguette

Greek Salad With Pita bread by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Greek Salad With Pita bread

Smoked Turkey by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Turkey

Cheesy Buffalo Chicken Dip by Chef Smith

3 Way Cheese Ball by Chef Smith

Make 3 different flavors of cheese balls or make the base and multiply one of the variations by 3 for a large cheese ball of one flavor.

Almond Poppyseed Cheesecake by Evelyn Scott

This is one of my favorites,with its sweet almond taste, and poppy seeds, reminds me of my childhood, and my nonna's italian cooking and baking.

Very Smooth Cheesecake by Evelyn Scott

Black Swan Cheese Cake by Evelyn Scott

(From The Black Swan Restaurant at the Grand Cypress Villas)

Tonnarelli cacio e pepe by Frank Fariello

Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of Molise, Puglia and Le Marche.

FRUIT Melody velvety-smooth CHEESECAKE - multi-ethnic inspired by Foodessa

This sumptuous multi-ethnic inspired FRUIT Melody CHEESECAKE got the Spa and Star treatment. For a dedicated post...please refer to: http://www.foodessa.com/2010/08/bathe-or-not-cheesecake-melody.html

Peynirli Gondol Kabak(Stuffed Zucchini with Cheese) by Ada Esintileri

Sister's Mac 'n Cheese by Winelady Cooks

When you think of comfort food you think of something hot, fattening, rich and loaded with calories. Mac and Cheese is one of my favorite comfort foods but it does have a bit too much fat and cholesterol -- my doctor would not approve.... So my sister "the cook" shared with me her recipe which I tried and it was really very…

Gluten Free Feta Spread/ Dip by Monocot

A Amazing mix of feta, dill and Cream Cheese that is amazing in wraps or as a Dip!. Tastes like Dill Pickle Dip., I make it all the time for Chips. And at work for a Garden Tortilla wrap

Goat Cheese, Peach, and Arugula Pizza by Meg @ Zest New York

This recipe was adapted from the Goat Cheese and Pear Pizza listed on the Coach Farm recipe. Pears aren’t in season just yet, however peaches are coming in nicely from Georgia, and will be ready in New York in just about a month. Preparation can be simplified by roasting the peaches for 5-8 minutes in a toaster oven on the broil…