This adaptation of a contemporary Portuguese recipe from chic restaurants has lots of shrimp, spinach, and cured ham in a creamy, port-flavored sauce.
A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers
A Swiss favorite, raclette is a combination of boiled potatoes, melted raclette cheese, and marinated onions and pickles. An unbeatable cold-weather dish.
We find this lovely soufflé with flecks of green to be the perfect thing whether morning, noon, or night come spring.
This savory cheesecake is much, much more than just another cheese course. It’s the perfect soul-satiating appetizer.
It may be a tad boring looking from the outside, but wait’ll you see what this eggplant timbale is filled with on the inside.
These phyllo-wrapped appetizers are Greek through and through to their very filling of lamb and mint or feta cheese and olives.
Cheese on cheese makes for a pretty unanimous crowd-pleaser if you ask us. And no complaints that it can be made in advance.
Beignets tend to conjure thoughts of New Orleans and the French Quarter and confectioners’ sugar galore. Not these savory babies.
Goat cheese and pesto smushed up inside eggplant slices and smothered with tomato sauce. Terrific as-is or as the guts of a sandwich.
Smoke your own tomatoes and you, too, can create a truly, madly, deeply complex sauce that’s swell when layered with eggplant and mozzarella.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
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