Autumn Cobb Salad with Flavored Gouda
This hearty composed autumn cobb salad makes a beautiful main dish for lunch. We’ve used semi-soft Gouda with cumin seeds to add a subtle, earthy taste to the meal
Coffee Frozen Yogurt
“Most frozen yogurt isn’t actually made with yogurt,” says Gus Rancatore of Toscanini’s Ice Cream in Cambridge, MA. “We use the real thing from Sophia’s Greek Pantry in Belmont, Massachusetts.” Instant espresso adds a wonderful depth of flavor, but you can also use the real thing; substitute one cup liquid espresso (about four double shots) […]
Stuffed Peppers with Comté & Couscous
Sweet roasted peppers are stuffed with whole-wheat couscous and vegetables then finished off with an oozing layer of melted Comté for a delicious and nutritious side dish or main course.
Indian Creamy Spinach with Cheese (Palak Paneer)
Because it doesn’t melt and its texture is chewy, paneer is a perfect substitute for meat in a lot of Indian dishes. (Vegan or vegetarian dishes abound in India for both economic and religious reasons.) Paneer’s mild flavor blends well with all kinds of vegetable-based sauces. Palak Paneer—the classic creamy Indian spinach dish studded with […]
Kevin Gillespie’s Welsh Rarebit
“In Wales,” says Chef Kevin Gillespie, “cheese is the poor man’s meat. Welsh rarebit is simple tavern food—a thick cheese sauce mixed with draft beer and melted over rustic bread. It’s cheap and it’s good. And when done right, it’s super flavorful and super rich. My mom and uncle liked it, so my grandmother used […]
Grilled Steaks with Chèvre Compound “Butter”
“The garlicky herb ‘butter’ is similar to the butter served with escargots in southwestern France. But instead of butter we are using goat cheese for better flavor and better health!” says Tasia Malakasis of Belle Chèvre, author of Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chèvre.
Green Angel Pasta
This Green Angel Pasta from Chris Reilly at Traffic Jam & Snug features angel-hair pasta with sautéed zucchini, spinach, and grated Bleu Asiago, dressed with a drop of truffle oil.
Dutch Puff Pancake with Goat Gouda
This large, puffy baked pancake has more in common with a popover than it does pancake or soufflé. However, the spirit of a soufflé is intact, as beaten eggs add lift to the batter, allowing it to climb up the sides of the pan for a delightfully crisp, curled edge. Served from the pan with […]
Double Cheese Spinach Omelet
Combining the vegetable-rich flavors of a frittata with omelet technique, this savory classic has a mozzarella-pepper filling wrapped in feta and spinach.
Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter
Be sure to accompany this savory dish with some good crusty bread for mopping up the sauce. Read more about Paul Virant and his restaurants in Relish the Season.
