Leftover mashed potatoes -- they're always the hardest to get rid of! If you have mashed sweet potatoes (or some other variation of sweet potato casserole) stashed in your fridge, it's time to revive it in a grilled cheese. With brie and bacon. Yes.
This is the sort of thing that happens to me when I’m left to my own devices with a giant pan of sweet potato casserole in my fridge. So this is my solution.
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Photo by How Sweet It Is
With the abundant selection of artisan cheeses and meats these days, you don't need to be a great cook to pull off a holiday party -- a trip to your local specialty foods store will do the trick! If a cheeseplate or salumi platter is in your future, the San Francisco Chronicle has some advice for you. Take it to heart!
Entertaining with cheese and salumi means no late-night pots to wash. Leftovers in decent condition can be wrapped and refrigerated for an impromptu party for one in the days that follow.
Photo by Craig Lee, Special To The Chronicle
This southern staple is easy to prepare and perfect to share (or don't, we won't tell). The folks at Food52 have made the cheesy spread even easier to make with this step-by-step graphic.
"If you’re really feeling like spoiling the dickens out of yourself, spread it on some sourdough, add bacon and tomato, and put it in the oven. You’ll be rewarded for your (minimal) efforts with a cheesy, smoky, melt in your mouth sandwich that’s perfect for lunch or snacking between holiday meals."
Photo by Food 52
When most people consider cheesy desserts, they think of cream cheese-filled cakes or fancy desserts piped with saccharine mascarpone. But there's a wide world of after dinner cheeses that pair ever-so-nicely with dessert ingredients like cocoa, stewed fruit, honey, and dulce de leche. We urge you to expand your sweet horizons -- have cheese for dessert!
"Besides keeping the last course of the meal straightforward, cheese keeps dessert lively. Part of cheese's draw is its complete nature. It is salty, sweet and packed with tertiary flavors. Sweet upon sweet in a dessert can get dull. Sometimes you want a little salty, crunchy peanut butter with your sweet chocolate, or a squeeze of lemon on your sugary, rich crepe. "
Photo by NPR
Love the blue stuff, but find it difficult to incorporate into dishes? It's true blue cheese can be overwhelming, but the secret is simply pairing it with the perfect partner. This article from The Guardian gives some tips on compatible flavors.
Pungent blue cheese is a natural companion to steaks, but also combines well with vegetables such as butternut squash and celery, or the bitter kick of sage.
Photo by Alamy
Discovery's hit show "How It's Made" investigates the world of frozen pizza! Regardless of whether you eat the frozen stuff or not, it's pretty difficult not to be intrigued by this crazy factory churning out all these pizzas for your grocer's freezer. Check out the video below, via Serious Eats.
There's nothing particularly shocking here, but witnessing the sheer scale that these places produce on is kind of appallingly hypnotic. (The deluge of Shining-esque tomato sauce and the gray chunks falling from the "meat applicator" are mostly just appalling.)
Photo by Discovery
Got leftovers from your holiday cheese plate? You could make fromage fort, or you could eat like a king for a week. If you choose the latter, consult this list of dinner possibilities for your cheesy odds and ends, including blue cheese baked sweet potatoes, parmesan broth with tortellini, and crepes.
My holiday cheese platter is filled with five to seven cheeses, from creamy and restrained to funky and totally aromatic. As a New Englander, I'm partial to Massachusetts and Vermont cheeses, but I never discriminate when it comes to good aged dairy. Come the end of the night, I'm wrapping up lots of leftover bits and bobs from the platter and scheming ways to use them up all week long. Here's how to do the same.
Photo by Heidi Murphy/White Loft Studio
Ever had Panda Cheese? Well, maybe you should, or their mascot might show up at the foot of your bed with a baseball bat. These are without a doubt the most intense cheese commercials we have ever seen. Yikes! Watch several of the best below.
Panda Cheese comes from Arab Dairy, an Egyptian-based company. In 2010, a series of commercials aired with a simple premise: someone dismisses Panda Cheese, so a panda comes to ruin their day.
Yes, he might have some anger issues, but we like to think that he's just doing these people a favor by reminding them of the importance of Panda Cheese.
Photo by Panda Cheese
This pie from Food52 and Local Milk blogger Beth Kirby just screams (carols?) holiday season. Sweet, tangy gorgonzola pairs perfectly with warm, spiced pears -- we dare you not to enjoy a slab à la mode.
And I haven't made just any pear pie. No, this one dances with the savory. With spiced, toasted walnuts and a few salty flecks of good blue cheese, this is an altogether different sort of pie that still manages to have all the comfort of tradition. Make it with your favorite pie crust, but my favorite for this pie is a leaf lard and buttermilk crust.
Photo by Beth Kirby
If you're new to the cheese game (and we all were at some point), putting together the perfect plate can seem daunting -- but don't let it be! Take some tips from Marie Claire's interview with Jason Sobocinski, owner and founder of New Haven's Caseus Fromagerie Bistro.
A well-composed cheese plate is guaranteed to be a show-stopping hit at any party you're hosting this holiday season. With its practical setup—the appetizer requires no oven time and little more than a large board and a few basic knives—the only challenge is choosing your cheeses.
Photo by Marie Claire